This mouthwatering meal is definitely one of the best to whip up on any occasion. Not only is it exploding with flavour, but the recipe is actually surprisingly quick and easy to cook without a massive amount of effort involved.
Family and friends will absolutely fall in love with this dish thanks to its deliciously authentic Indian flavour paired with perfectly tender fish pieces. Make sure you serve it up on top of a bed of fluffy rice and you’ll be good to go!
- 2 tablespoons rice bran oil
- 2 teaspoons cumin seeds
- 1/2 teaspoon fennel seeds
- 1 small cinnamon stick
- 10 fresh curry leaves (available in herbs section of grocery store)
- 1 large brown onion, finely chopped
- 6 garlic cloves, finely chopped
- 6cm piece fresh ginger, peeled, grated
- 1 long red chilli, finely chopped
- 1/4 cup chopped washed fresh coriander root and stem
- 1 1/2 tablespoons ground turmeric
- 1 1/2 tablespoons garam masala
- 1 teaspoon salt
- 1 tablespoon tamarind puree
- 1 tablespoon tomato paste
- 2 x 270ml cans light coconut cream
- 1.2 kg ling fish fillets, cut into 4cm cubes
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh coriander leaves
- Steamed basmati rice, to serve
- Mango chutney, to serve
- Heat oil in a large, heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Cook, stirring, for 1 to 2 minutes or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.
- Add garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 to 2 minutes or until fragrant. Add turmeric, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tamarind, tomato paste, 1 can coconut cream and 1/4 cup cold water. Bring to the boil. Reduce heat to low. Cover. Simmer for 6 minutes or until slightly thickened.
- Add fish and remaining coconut cream. Stir to combine. Cook, uncovered, stirring occasionally, for 20 minutes or until fish is cooked through. Season with pepper. Remove from heat. Stir through lemon juice and coriander leaves. Serve with rice and chutney.