Name: Fish Curry with Mustard
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 3 fresh green chiles; juice of ½ lime; 1 onion, peeled and chopped; 2 teaspoons coriander powder; ½ inch/1 cm piece of fresh gingerroot, peeled and grated; 1 tablespoon Dijon mustard; 1 lb 4 oz/550 g firm white fish fillets; 2 tablespoons poppy seeds; 2 teaspoons cumin powder; 1 teaspoon turmeric powder; 1 teaspoon chili powder; 1 cup fresh tomato purée; vegetable oil, for frying; salt; a handful of chopped cilantro leaves, to garnish; 5-6 garlic cloves, peeled; 2 tablespoons grated fresh coconut (if using dried)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

All the different flavors in this curry are superb. I’m using Dijon mustard instead of mustard seeds—it’s more subtle.

Ingredients

1 lb 4 oz/550 g firm white fish fillets

Method

Toast the poppy seeds in a dry skillet gently over low heat for 2 minutes, then take off the heat and soak in water for 10-15 minutes. Pound to a paste in a pestle and mortar.

Put the poppy seeds, mustard, turmeric, coconut, garlic, ginger, fresh green chiles, onion, coriander, cumin and chili powders, and a little salt into a food processor, then whiz to a paste, adding a little water

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Ingredients

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