Madras Fish Curry

Cook time 15 minutes
Servings 4

Ingredients

4 barramundi fillets, pin-boned and skin removed
4cm piece of ginger, chopped
4 cloves garlic
1 long red chilli, seeds and membrane removed
200g desiccated coconut
3 large, very ripe tomatoes, quartered
2 tbsp coconut oil
1 tsp mustard seeds
1 onions, finely chopped
15 curry leaves
1 tsp ground coriander
½ tsp ground turmeric
2 tsp tamarind puree, diluted in 500ml of warm water
1 tsp cumin seeds, toasted, to serve
Salt

Madras Fish Curry

Method

In a food processor, add the ginger, garlic and chilli and pulse 4-5 times until chopped. Then add the desiccated coconut and the tomatoes and blitz to puree.

Season the fish with salt. Melt coconut oil in a large non-stick sauté pan over a medium-high heat and add the mustard seeds. Once they start to pop add the curry leaves (watch out for the splatter), onions and a pinch of salt and sauté for 3-4 minutes or until they have softened and caramelised a little. Add the tomato and coconut mixture, ground coriander and turmeric, and stir to combine. Add the tamarind water and bring to the boil again before reducing the heat, covering with a lid and simmering for 15 minutes.

Once thick and fragrant add the fish and poach on each side for 1-2 minutes, basting in the sauce. The fish will cook quickly. Check seasoning and sprinkle on the cumin seeds to serve.

PDF of this recipe available to download here.