Coriander Fish Curry

Charmaine Lu -

  • 2 tsp each coriander and cumin seeds
  • 50ml oil
  • 1 chopped onion
  • 1 tsp each mustard seeds and turmeric
  • 1 broken cinnamon stick
  • 3 chopped garlic cloves
  • 1 chopped red chilli
  • 2cm ginger
  • 1 diced mango
  • 100g grated fresh coconut
  • 400ml coconut milk
  • 800g diced white fish fillets
  • 4 tsp tamarind paste
  • 4 tbsp chopped coriander
  • Heat a small frying pan and toast the cumin and coriander seeds for 2 mins, then remove from the pan and crush in a pestle and mortar. Add the oil to a large frying pan and cook the onions for 5 mins to soften, then add all the spices, the garlic, ginger, mango, chilli and fresh coconut and cook for 3 mins. Pour in the coconut milk and bring to a simmer.
  • Add the fish pieces and cook for 3 mins, then stir in the coriander and tamarind paste and cook for 3 mins more. Serve immediately with coriander naan or rice.
1 hr
4 serving