Instructions to Serving Appetizing Fish curry with coconut + turmeric

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Fish curry with coconut + turmeric

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Here are the ingridients that are needed to make a remarkably good Fish curry with coconut + turmeric:

  1. Take 350 g of firm white fish, such as whiting, pollock, or monkfish.
  2. Prepare of optional: 4 king prawns, skin on.
  3. Provide 2-3 tbsp of neutral oil, like groundnut or sunflower.
  4. Get 1/2 tsp of black mustard seeds.
  5. Use of about 15 fresh curry leaves (see tip).
  6. Provide 1 of onion or 2 shallots, finely chopped.
  7. Get 1 of thumb-size piece of fresh ginger, peeled (see tip).
  8. You need of Optional: 2 knobbly little pieces fresh turmeric, peeled.
  9. Prepare 3 of garlic cloves, peeled.
  10. Take 1 tsp of ground turmeric.
  11. Get 1 tsp of chilli powder.
  12. Use 1 tsp of tomato paste or 1 fresh tomato, finely chopped.
  13. Prepare 300 ml of coconut milk.
  14. You need 1 of good handful of greens, such as spinach or Swiss chard.
  15. Prepare of Optional: 1 lime.
  16. Provide of Fresh coriander leaves, to serve.
  17. You need of Rice, to serve.

Ready with the ingridients? Below are the instructions on producing Fish curry with coconut + turmeric:

  1. Ask your fishmonger what firm white fish is in season (it tends to be be cheaper too)..
  2. Heat the oil in a large deep frying pan. Add the mustard seeds and curry leaves and allow to infuse in the oil for a minute or so..
  3. Add the onion or shallot and cook gently until softened and starting to turn golden. You can also finely chop and add coriander stalks if you don’t want to waste them..
  4. Put the ginger, turmeric, garlic and green chilli in a pestle and mortar with a pinch of salt, and bash to a paste..
  5. If you don’t have a pestle and mortar, crush the garlic, finely grate the ginger and turmeric, and finely chop the chilli..
  6. Add to the softened onions, then cook for another few minutes, or until smelling good. Stir often..
  7. Next, add the ground turmeric, chilli powder, tomato paste (if using) and 1 tsp salt. Stir well. If using fresh tomato, add it and fry for another minute or so..
  8. Next, add the coconut milk and a good splash of hot water..
  9. Chop the fish into small chunks, then add to the pan. The fishmonger also gave me the fish bone, which you can throw in for extra flavour (just remove before serving)..
  10. Reduce the heat a little, cover with a lid and poach the fish for about 6 minutes, or until the flesh is opaque and just cooked through… Roughly chop and add the greens and the prawns (if using) for the last few minutes.. Fish curry with coconut + turmeric
  11. Season to taste with lime juice, if you like. Serve with fresh coriander and rice..

Recipe : Fish curry with coconut + turmeric

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