South West Indian Fish Curry
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Ingredients
- 1 monkfish tail, boned and cut into chunks
- 1 tbsp vegetable oil
- 1 white onion, diced
- 1 tbsp ground coriander
- ½ tbsp ground cumin
- ½ tbsp turmeric
- ½ tbsp dried chilli flakes
- 1 tsp mustard seeds
- 1 tsp tamarind paste
- 1 tsp sugar
- 5 cloves garlic, minced
- 3cm piece of ginger, minced
- 2 star anise
- 2 green chillies (or 1 if you prefer it milder)
- 1 can of coconut milk
- Plain boiled rice to serve
Details
servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 15mins
Cost Expensive
Preparation
Step 1
Heat the oil in a pan over a medium-low heat; add the spices and onion and cook for 5 minutes or until the onion has softened. Be careful that the spices don’t burn or they will add a bitter flavour to the curry.
Step 2
After the 5 minutes add the garlic, ginger and chilli, cook for a further 3 minutes before adding the tamarind, star anise, sugar and coconut milk. Allow to simmer gently for 5 minutes.
Step 3
Add the fish and cook for 4-5 minutes, serve with rice.
It’s a good idea to do your prep first, and then put your rice on to boil; by the time it’s cooked the curry will be done.
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