Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
South Indian fish curry with tamarind and coconut
Serves 6 Starters and mains
Ingredients
- 2tbsp coconut or sunflower oil
- 1tbsp coriander seeds
- 1tbsp mustard seeds
- 1tsp fenugreek seeds
- 10-12 curry leaves (fresh or dried)
- 1 onion, peeled and sliced
- 1 fennel bulb, sliced
- 4 garlic cloves, peeled and crushed
- 1tbsp roughly chopped or grated fresh ginger
- 1 long red chilli, deseeded and finely chopped
- 1tbsp palm sugar or soft light brown sugar
- 2tbsp tamarind paste
- 1 x 400g can chopped tomatoes
- 1 x 400ml can coconut milk
- 1tbsp fish sauce
- 200g green beans, halved
- 750g firm white fish, skinned and cut into chunks
- small bunch coriander, roughly chopped
- handful toasted coconut flakes
- basmati rice, to serve
Method
Heat the oil in a large saucepan and add the coriander, mustard and fenugreek seeds and curry leaves. Cook for around 30 seconds, until they start to crackle. Add the onion and fennel and fry gently for around 10 minutes, until they are softened and just starting to become golden.
Stir in the garlic, ginger, chilli and sugar. Stir in the pan for a minute or so before adding the tamarind paste, tomatoes, coconut milk and fish sauce. Bring to a simmer and cook for around 15 minutes, until the sauce starts to thicken. Stir the beans into the sauce and cook for a further 10 minutes. Season the fish. Add to the sauce and gently stir in. Return to a simmer and cook for 5 minutes, until the fish is just cooked through, taking care not to over-stir.
Taste the curry for seasoning, adding a splash of extra fish sauce or salt if necessary. Spoon the curry into bowls. Scatter over the toasted coconut and coriander, and serve with the rice.
Advertisement