Fish Curry with Mustard

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

Asia
Fish course
Pescatarian
Gluten-free
Spicy

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