Make a sweet and sour spiced curry sauce and gently cook the fish in the curry sauce until the ghee separates from the curry. Serve the Spiced Fish Curry with steamed basmati rice, mango chutney, lime pickle, cucumber yoghurt and warmed roti.
Spiced Fish Curry with Basmati Rice, Mango Chutney and Lime Pickle Recipe
Serves 4
Ingredients:
2 tbsp ghee (or oil)
2 tsp black mustard seeds
10 curry leaves
2 small green chillis, split lengthwise
1 red onion, sliced
1 tbsp tamarind concentrate
1 tsp turmeric
1 tsp salt
½ tsp cracked black pepper
¼ tsp chilli powder
400ml coconut milk
750g firm white fish fillets, cut into large pieces
1⅓ cups (raw) basmati rice, steamed, to serve
mango chutney, to serve
lime pickle, to serve
roti, warmed, to serve
Cucumber Yoghurt
1 small cucumber, grated and squeezed dry
1 cup plain yoghurt
pinch black pepper
Method:
Heat ghee in a saucepan. Add mustard seeds and cook over medium heat until they begin to pop. Add curry leaves, chilli and onion and cook for 10 minutes or until golden. Add tamarind, turmeric, salt, pepper, chilli powder and coconut milk. Bring to the boil and then reduce heat to simmer.
Add fish and cook for 5–10 minutes, stirring gently a couple of times during cooking. Cook until the ghee separates from the curry.
To make cucumber yoghurt, combine cucumber, yoghurt and pepper in a small serving bowl.
Serve fish curry with steamed basmati rice, cucumber yoghurt, mango chutney, lime pickle and warmed roti.
