Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4-5 people
Skill Level: Easy
- 2 1/2 tbsp Kashmiri chilli powder (smoked paprika + 1/2 tsp of chilli powder)
- 1 tbsp coriander
- 2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp fenugreek powder (skip if you can’t find)
- 3/8 tsp ground cloves
- 6 cloves garlic (minced)
- 1 tbsp fresh ginger (finely grated)
- 2 tbsp tamarind puree (Also known as tamarind paste or concentrate)
- 1/2 red onion (chopped)
- 6 tbsp water (plus more, as needed)
- 3 tbsp vegetable oil
- 1/2 tsp black mustard seeds
- 1/2 red onion (cut into segments like an orange and thinly sliced)
- 1 tbsp tomato paste
- 2/3 cup canned tomato pulp
- 2/3 cup water
- 400ml coconut milk (full fat)
- 1 1/4 tsp cooking salt (or 3/4 tsp fine table salt)
- 1 1/2 tsp sugar
- 1/4 tsp chilli powder
- 2 long green chillies (cut into half lengthwise and deseeded)
- 1 tomato (cut into chunks)
- 600g firm-fleshed white fish (cut into cubes/chunks)
GARNISHES / SERVING:
- 1/4 cup fresh coriander/cilantro leaves
- Finely sliced green chillies (optional)
- Basmati rice
- Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
- Heat oil over medium heat in a large pot. When hot, add black mustard seeds and let them sizzle for 30 seconds – careful, they might pop!
- Add red onion and cook for 3 minutes until edges start to tinge with gold.
- Add curry paste and cook for 3 minutes to evaporate water and make the fragrant spices bloom.
- Turn heat up to medium high then add the tomato paste and tomato pulp. Cook for 2 minutes.
- Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it’s bubbling gently.
- Simmer for 2 minutes, add tomato and green chilli.
- Simmer for another 3 minutes, stirring every now and then – sauce should be thick, not watery. It gets looser when fish is added so it’s important to make sure it’s as thick as possible before adding it.
- Add the fish, stir, then cook for 3 to 4 minutes until the fish easily flakes.
- Remove from stove and transfer to serving bowl. Garnish with coriander, fresh green chillies (optional) then serve with basmati rice.
Kingfisher Seafood or Camberwell Market Seafood
- White fish (Ask your fishmonger for best market-fresh option)
Camberwell Market Fruit & Veg
- Red onion
- Fresh Tomato
- Green chillies
Local Indian shop
- Kashmiri chilli powder (make it yourself if you can’t find)
- Fenugreek powder (skip if you can’t find)
- Mustard seeds
- Tamarind puree (Also known as tamarind paste or concentrate)
- Chilli powder
- Basmati rice
- Tomato paste
- Tomato pulp
- Coconut milk
- Vegetable oil
- Cooking salt