serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Quick Curries
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 tbsp coconut oil, plus extra for frying
- 1 tsp mustard seeds
- 1 onion, finely chopped
- 4 garlic cloves, chopped
- 2 tsp finely grated ginger
- 15 - 20 fresh curry leaves
- ½ tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tomatoes, chopped
- 1 red chilli, finely chopped
- 400 ml coconut milk
- 800 g skinless firm fish, cut into 5 cm pieces (blue eye trevalla or snapper)
- salt and pepper, to taste
To serve
- steamed rice
- chopped coriander
Instructions
- Heat the coconut oil in a large heavy – based frying pan over medium heat. Add the mustard seeds and cook for 30 seconds or just until they pop. Add the onion, garlic, ginger and half the curry leaves and stir until the onion is soft.
- Add the spices and stir for 1 minute or until fragrant, then add the tomatoes, chilli, coconut milk and 125 ml (½ cup) water. Bring to a simmer, cover and cook for 10 minutes.
- Add the fish and the remaining curry leaves, cover and simmer for 6 - 7 minutes or until the fish is just cooked through. Season to taste with salt and pepper.
- Serve with steamed rice and coriander.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Quick Curries
