Tamarind and coconut fish curry
( SERVES 4 )
Fresh and fragrant, this is a soulful curry that’s just as enjoyable after a long day at the beach in summer as it is in the heart of winter. Choose a firmer-fleshed fish so it holds up in the sauce and experiment with different types of sustainably-sourced fish – I like it with monkfish or trevally, as well as the more common terakihi, hapuka and gurnard. - Jess
|2 tsp||Coconut oil|
|4 whole||Dried chillies|
|1 Tbsp||Brown mustard seeds|
|1 tsp||Coriander seeds|
|1 tsp||Cumin seeds|
|2 sprigs||Curry leaves, or 1 tsp curry powder|
|4||Garlic cloves, crushed|
|1 Tbsp||Tomato paste|
|1 Tbsp||Fish sauce|
|1||400ml can coconut milk|
|1||400g can diced tomatoes|
|2 Tbsp||Tamarind puree|
|600 g||White fish fillets, diced|
|1 large handful||Fresh coriander|
|4 to serve||Lemon wedges|
- Heat coconut oil in a large, heavy-bottomed saucepan over medium heat. Add chillies, mustard seeds, coriander seeds and cumin seeds and cook for 1-2 minutes, until fragrant and starting to pop. Add curry leaves, onion and garlic and cook, stirring occasionally for 4-5 minutes or until the onions are soft.
- Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and simmer for 5 minutes or until the fish is just cooked through. Taste and season with salt and freshly ground black pepper.
- Serve with coriander leaves and fresh lemon wedges.
Tip: This curry sauce is a great base for chicken too, or keep it vege with chunks of roasted cauliflower and chickpeas (omit the fish sauce).