Healthy Turmeric and Coconut Fish Curry July 5, 2021
With the cooler weather among us this delicious curry recipe is sure to keep you warm! Check out the original recipe here.
INGREDIENTS
- 4 garlic cloves, chopped
- 4 small green chillies, chopped
- 1 tbsp finely chopped ginger
- 2 tsp finely chopped fresh turmeric
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1/4 tsp ground cloves
- 6 green cardamom pods, cracked
- 12 curry leaves, plus extra deep-fried leaves to serve
- 400ml can coconut milk
- 250ml fish stock
- 600g white fish fillets
- Juice of 1 lime
- Steamed basmati rice, to serve
- Coriander leaves, to serve
METHOD
- Using a mortar and pestle, pound the garlic, chilli, ginger and turmeric to a paste.
- Heat oil in a deep fry pan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add chilli paste and cook, stirring, for 3-4 minutes until fragrant, then add spices and curry leaves, and cook, stirring, for a further 2 minutes. Add coconut milk and stock, then bring to a simmer.
- Cook, stirring occasionally, for 10 minutes or until slightly reduced. Add fish and cook for 4 minutes or until just cooked. Remove from heat. Season with lime juice and salt.
- Serve curry with rice, topped with coriander and deep-fried curry leaves.
Categories: Recipes