Dairy-Free
Pescatarian

Fish Curry

Recipe by
Valli
Little
-
January 13, 2022
Prep time
10
Cooking Time
20
Servings
4
No items found.
No items found.

This hot and sour fish curry is the kind of easy-to-prepare yet impressive dish every cook should have in their repertoire. Delicately spiced, aromatic and rich with Bengali flavourings, it’s a bowlful to fire up the senses – and satisfy the soul. Recipe from <b>My Kind of Food</b> by Valli Little

Macros per serving:
Calories:
195
kcal
Protein:
52.5
g
Fat:
4.9
g
Carbohydrates:
11.6
g

Ingredients

  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2cm piece fresh ginger, roughly chopped
  • 1 red chilli, deseeded (leave the seeds in if you like it hot) and roughly chopped
  • Bunch fresh coriander, leaves and stems chopped separately, a few leaves left whole to garnish
  • 1 tbsp olive oil or ghee
  • 12 dried curry leaves
  • 1 tsp panch phoran (see Know-how) or black mustard seeds
  • 2 tsp mild curry powder
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 400g tin chopped tomatoes
  • 2 tbsp tamarind paste
  • 500g skinless boneless firm white sustainable fish (such as ling, cod or haddock), chopped into bite-size pieces
  • Steamed basmati rice, dosas or naan bread and chutneys to serve

Method

  1. Put the onion, garlic, ginger, chilli and coriander stems in a food processor or blender, then whizz to a rough paste.
  2. Heat the oil or ghee in a heavy-based frying pan (with a lid) over a medium heat. Add the curry leaves and panch phoran or mustard seeds, then fry briefly until fragrant. Add the onion and coriander paste and cook, stirring, for 1 minute until fragrant. Add the dry spices and cook for a minute more, stirring to stop them catching.
  3. Add the tomatoes, tamarind paste (see tips) and 250ml water, then cookfor 3-4 minutes until the liquid has slightly reduced. Add the fish and season. Partially cover the pan with a lid and cook for 5 minutes until the fish is just cooked through. Gently stir in the chopped coriander leaves, then serve with basmati rice, dosas or naan bread and chutneys, with coriander leaves to garnish.