This Indian fish curry is very fast and easy to make at home. Tamarind concentrate is available in some large supermarkets, and you'll need to dissolve it in water for this recipe.
- 1 tsp black peppercorns
- 1 tsp chilli powder
- 1 tsp turmeric
- 120 g (1 cup) frozen finely shredded coconut
- 2 garlic cloves, roughly chopped
- 2 tbsp tamarind water
- 20 g ghee
- 1 red onion, finely chopped
- 500 ml (2 cups) coconut milk
- 1 kg firm fish fillets (such as ling or kingfish), cut into 6 cm pieces
- steamed rice, coriander leaves, store-bought lime pickle and eggplant chutney, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine, peppercorns, chilli powder and turmeric in a small frying pan over low heat. Cook for 1 minute or until fragrant. Transfer to a mortar and pestle and add coconut, garlic and tamarind water. Grind to a smooth paste.
Heat ghee in a large wok or deep frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add paste and cook, stirring, for 2 minutes or until fragrant. Stir in coconut milk and bring to the boil. Reduce heat to low, add fish, then cook, uncovered, for 10 minutes or until just cooked.
Serve curry with steamed rice, coriander leaves and chutneys.
As seen in Feast magazine, Issue 11, pg85.
Photography by Jason Loucas.