Spiced Fish Curry with Basmati Rice, Mango Chutney and Lime Pickle

By Jody Vassallo

Spiced Fish Curry with Basmati Rice, Mango Chutney and Lime Pickle
The fruit from the tamarind tree is used widely in South Asian and Central American cuisine. It is prized for its sour spicy flavour and used often as a base for chutneys which are served to complement rice and white meat.

Serves 4

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

1 small cucumber, grated and squeezed dry

1 cup plain yoghurt

pinch black pepper

1⅓ cups (raw) basmati rice,

steamed, to serve

mango chutney, to serve

lime pickle, to serve

roti, warmed, to serve

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.


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