I don’t hold back on spicing. If you don’t want the curry too hot, remove the seeds from the chillis and reduce to just one.
Notes on Ingredients: Use any “meaty” white fish for this dish, cod, haddock, pollock or hake. If you can’t find fresh curry leaves in the supermarket you can buy on line and they keep well in the freezer to pull out when you need them
800 g white fish, skin off
200 g tender stem broccoli
2 tbsp vegetable oil
10 fresh curry leaves
3 banana shallots, finely sliced
5 cm ginger, finely chopped
2 red chilli, sliced
2 tsp ground coriander
1 tsp ground cumin
6 cardamom pods
pinch ground nutmeg
1 tsp turmeric
400 g tin plum tomatoes, drained
400 g tin coconut milk
120 ml vegetable stock
2 tbsp fish sauce
1 tsp soft brown sugar
1/2 lime, juiced
2 spring onions, finely sliced
Cut the fish into 5cm chunks, season lightly with salt and set aside.
Blanch the broccoli for a 5 minutes, drain, rinse under cold water and set aside.
Heat the vegetable oil in a large sauce pan over a medium heat. Drop in the curry leaves, fry for 1-2 minutes, remove with a slotted spoon and set aside. Add sliced shallots and ginger. Cook until soft, add the chilli and all the spices. Stir and cook the spice mix for a couple of minutes. Tip in the tomatoes, breaking them up a little, add coconut milk and stock. Give everything a good stir, bring to a simmer, cook for 15-20 minutes or until reduced by a third.
Add the fish to the broth, leave to simmer for 5 minutes or longer depending on the thickness of the fish. Lastly, Stir in fish sauce, sugar and lime juice. Sprinkle with spring onions and serve with rotis or other flat bread.
Fish, Tomato & Coconut Curry
Ingredients
- 800 g skinless white fish (see note above)
- 200 g tenderstem broccoli
- 2 tbsp vegetable oil
- 10 fresh curry leaves
- 3 banana shallots sliced
- 5 cm ginger finely chopped
- 2 red chilli sliced
- 2 tsp coriander
- 1 tsp cumin
- 6 cardamom pods
- pinch nutmeg
- 1 tsp turmeric
- 400 g tin plum tomatoes drained
- 400 g tin coconut milk
- 120 ml vegetable stock
- 2 tbsp fish sauce
- 1 tsp soft brown sugar or palm sugar
- 1/2 lime quartered
- 2 spring onions sliced
Instructions
- Cut the fish into 5cm chunks, season lightly with salt and set aside.
- Blanch the broccoli for a 5 minutes, drain, rinse under cold water and set aside.
- Heat the vegetable oil in a large sauce pan over a medium heat. Drop in the curry leaves, fry for 1-2 minutes,
- Remove with a slotted spoon and set aside.
- Add sliced shallots and ginger. Cook until soft, add the chilli and all the spices. Stir and cook the spice mix for a couple of minutes.
- Tip in the tomatoes, breaking them up a little, add coconut milk and stock. Give everything a good stir, bring to a simmer, cook for 15-20 minutes or until reduced by a third.
- Add the fish to the broth, leave to simmer for 5 minutes or longer depending on the thickness of the fish. Lastly, Stir in fish sauce, sugar and lime juice. Sprinkle with spring onions and serve with rotis or other flat bread.
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