Fish Curry
Recipe type: Main
Cuisine: British, Indian, Sri Lankan
Serves: 2 persons
- Cod or Mokfish, cut into 2 inch chunks
- Salt
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 1 medium onion
- 1 tsp ginger puree
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ¼ tsp chilli powder
- ¼ tsp ground black pepper
- 4 medium tomatoes (peeled, 2 choped into chunks and the other 2 puréed).
- ½ cup vegetable, seafood or chicken stock
- ½ tsp tamarind paste
- salt pepper to taste
- 2 tbsp thick coconut milk or cream
- ½ lime, juiced
- Salt and pepper to taste
- small bunch of coriander, chopped
- Start by washing the fish, cutting into chunks and sprinkling with salt (light sprinkling otherwise it will become too salty)
- Leave for 30 minutes or so for the salt to draw out the moisture

- Heat 2 tbsp vegetable oil and when hot add the mustard and fenugreek seeds.
- Once the mustard seeds start popping add the onions.

- Fry on a medium heat for around 5 minutes then add the ginger
- Fry for a further 2 minutes then reduce the heat to low.
- Add the turmeric, cumin, coriander, chilli powder & black pepper.
- Fry for 2 minutes

- Add the tomatoes (both pureed and chopped), the stock and tamarind paste.

- Stir well and allow to cook for 5-10 minutes on a medium heat (If the sauce gets too thin then add more water or stock)
- When the sauce is almost ready add the coconut cream and stir through.
- Add a squeeze of lime and taste for seasoning
- Then add the fish (do not stir and just turn once) - we cooked ours for around 7 minutes.

- Once the fish is cooked remove carefully from the pan (reserve the sauce).
- Add the fresh chopped coriander to the curry sauce

- Then spoon over the curry sauce over the fish pieces.
- Serve with basmati rice.
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/fish-curry/
3.1.09