This yummy recipe is my favourite curry. I found it in my huge old Charmaine Solomon Complete Asian cookbook. It takes roughly twenty minutes to make and probably five or ten to eat it’s that delicious 😄. It is also gluten free and lactose free for anybody like my husband who is allergic to both.
First get your ingredients to hand.
500gm firm fish fillets
2 tablespoons oil
6-8 curry leaves (I could not get any this time so left them out)
1 medium onion, finely sliced
2 garlic cloves, finely sliced
1 tablespoon finely grated fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cummin
1/2 teaspoon ground turmeric
1/2-1 teaspoon chilli powder
1/2 teaspoon ground fenugreek
2 cups coconut milk
1 1/2 teaspoons salt or to taste (I forgot to put this in and didn’t miss it 😄)
Lemon juice to taste.
Make sure your fish fillets are fairly uniform in size so they cook evenly. Heat oil in a wok or pan and fry curry leaves if using them till slightly brown. Beware, they spatter! Add the onion, ginger and garlic and fry until onion is soft and golden.
Add all the ground spices and fry, stirring until they smell aromatic. I fried mine for about a minute.
Add coconut milk and salt (if using) and bring to the boil, stirring.
Lower the heat and simmer uncovered for ten minutes, then put in the fish, ladle the liquid over it and simmer until the fish is cooked through.
Remove from heat and stir in lemon juice to taste. I forgot this step as well and found it didn’t matter for us. Serve on rice or even a nice potato mash if you like.
This is a very tasty and quick meal and well worth the effort.