2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 small onion, peeled and chopped
10g fresh ginger, peeled
7 large cloves of garlic, peeled
1-3 mild dried red chillies
1 teaspoon ground cumin
2 teaspoons ground coriander
½ teaspoon turmeric
½ teaspoon garam masala
2 medium tomatoes, puréed
400ml coconut milk
450g firm white fish fillets, cut into large cubes
Salt, to taste, and lots of freshly ground black pepper
The fish Jim used was Bream, Whiting & Pollack that he had caught on a fishing trip. Or you can use Coley or Colefish from the Fishmonger.
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- Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion. Cook the onion until golden, around 8 minutes.
- Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released.
- Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top.
- Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes. Add the fish and cook until done, around 4-5 minutes.
- Taste and adjust the seasoning, then serve
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