Name: Fish curry
Yield: Serves 2, or 4 as part of a larger meal
Ingredients: 300 g fish fillets, such as gurnard, bream, bass or mackerel, cut into large chunks; 2 tablespoons double cream (optional); 200 ml coconut water (not milk) - from the cold-drinks section of the supermarket; ½ tablespoon tamarind paste; 1 teaspoon caster sugar; a small handful of fresh coriander leaves, roughly chopped, to garnish; 3 green bird’s-eye chillies, trimmed and finely chopped (or leave whole for a mild curry); 3 cloves of garlic, finely chopped; 1 thumb-sized piece of fresh ginger, peeled and very finely chopped; 1 medium onion, halved and grated; 1 large fresh bay leaf; 70 g ghee or unsalted butter; 1½ tablespoons tomato purée; 1 teaspoon garam masala; ½ teaspoon ground cumin; 1 teaspoon ground turmeric; ½ teaspoon flaked sea salt; a small squeeze of fresh lemon juice

Preparation info

Serves
2, or 4
as part of a larger meal

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

India has offered up some of the best fish dishes I have ever eaten - amazing prawn and sweet sticky shrimp birianis, tandooried butterfish and curried crab, to name but a few. Mmm! My recipe is hot, so add only as much of the chilli as you see fit.

Ingredients

70 g ghee or unsalted butter
1 medium onion, halved and grated
1 large

Method

Melt the ghee or butter in a frying pan or wok and very gently sauté the onion with the bay leaf for 10 minutes or so, or until deep golden and totally tender. Add the garlic, ginger and chillies, stirring them around enthusiastically for little more than a minute.
Add all the spice powders and stir them around for no more than a minute, so as not to burn them.

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