I’ve never had an Indian style fish curry before and always wanted to try it, so yesterday after strolling through a few recipes for fish curries I made this one up and it was amazing. It’s hard to assign it to a particular curry category, but I’d say South Indian, Goan style meets Thai Green Curry. The sauce is really fresh and fragrant and compliments the fish really well. It’s very quick and easy to do as well, only takes about 30 minutes. I served it with a salad and boiled basmati rice. I hope you enjoy it 😉
Ingredients for 4 people:
- 4 salmon fillets, skin removed and chopped into 1/2 inch cubes
- 2 tbsp rapeseed oil
- 6 cardamom pods, lightly crushed
- 4 whole cloves
- 1 cinnamon stick
- 1/2 tsp turmeric
- 1/2 tsp Punchpooran ( mixed indian spices including onion seeds, cumin seeds, fenugreek seeds and black mustard seeds)
- 1 tsp brown mustard seeds
- 1 large onion finely chopped
- 2 large garlic cloves, peeled
- about 1 inch piece ginger, peeled and roughly chopped
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tin ( 400g) coconut milk
- 100 ml water
- 10 curry leaves
- 4 small green chillies
- juice of 1/2 lemon
- salt and pepper to taste
- small bunch of chopped coriander and lemon wedges
Heat the oil in a wok style non-stick pan. Add the turmeric, mustard seeds, punchpooran, cinnamon, cardamom pods and cloves and gently fry for 2 minutes. Add half of the onion and fry on low heat for 5 minutes or until the onion is soft.
Meanwhile put the rest of the onion, the ground coriander, the garlic, the ginger and 150 ml of the coconut milk into a food processor and blitz to a paste. Add the paste to the pan, add the whole green chillies and cook on gentle heat for 15-20 minutes, stirring occasionally. Towards the end you’ll get a very thick paste.
Season with salt and pepper to taste, add the curry leaves, garam masala, the rest of the coconut milk and the water and bring up to a simmer. Add the fish and reduce the heat, you want to gently poach the fish in the sauce and not overcook it. Cover the pan and cook for 5 minutes or until the fish is ready. Do not stir too much as this would break the fish.
Take off the heat, add the lemon juice and coriander, stir and taste it. Add any additional seasoning if needed. Serve with boiled basmati rice, lemon wedge and salad.