Fish curry with coconut + turmeric

Name: How to cook Fish curry with coconut + turmeric - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Malou Herkes

Fish curry with coconut + turmeric

I popped into The Spiny Lobster fishmongers in Clifton, Bristol, at around 3pm on Saturday afternoon. Too late it seems! He only had a piece of cod and a piece of monkfish left.

Ingredient

Food ration :

2-3 people

Cooking time :

30 mins

350 g

firm white fish, such as whiting, pollock, or monkfish

2-3 tbsp

neutral oil, like groundnut or sunflower

1/2 tsp

black mustard seeds

onion or 2 shallots, finely chopped

thumb-size piece of fresh ginger, peeled

garlic cloves, peeled

1 tsp

ground turmeric

1 tsp

chilli powder

1 tsp

tomato paste or 1 fresh tomato, finely chopped

300 ml

coconut milk

good handful of greens, such as spinach or Swiss chard

Cooking instructions

* Step 1

Ask your fishmonger what firm white fish is in season (it tends to be be cheaper too).

* Step 2

Heat the oil in a large deep frying pan. Add the mustard seeds and curry leaves and allow to infuse in the oil for a minute or so.

* Step 3

Add the onion or shallot and cook gently until softened and starting to turn golden.

* Step 4

Put the ginger, turmeric, garlic and green chilli in a pestle and mortar with a pinch of salt, and bash to a paste.

* Step 5

If you don’t have a pestle and mortar, crush the garlic, finely grate the ginger and turmeric, and finely chop the chilli.

* Step 6

Add to the softened onions, then cook for another few minutes, or until smelling good. Stir often.

* Step 7

Next, add the ground turmeric, chilli powder, tomato paste (if using) and 1 tsp salt. Stir well.

* Step 8

Next, add the coconut milk and a good splash of hot water.

* Step 9

Chop the fish into small chunks, then add to the pan. The fishmonger also gave me the fish bone, which you can throw in for extra flavour (just remove before serving).