Rich coconut and tomato fish curry
Make a batch of Georgina Hayden’s rich, aromatic fish curry then portion up the leftovers. It freezes brilliantly, ready for busy nights when you need a nourishing dinner in a hurry.
Georgina Hayden is an award-winning food writer, cook and presenter. She developed a love of cooking while growing up above her parents’ Greek Cypriot taverna in London and is influenced by a love of family and her = Mediterranean heritage. Her latest cookbook is the Sunday Times Bestseller Nistisima. Follow her on Instagram @georginahayden
You might also love Georgina’s freeze-ahead fishcakes.
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Ingredients
- 6 tbsp vegetable or groundnut oil
- 3 garlic cloves, finely chopped
- 5cm piece fresh ginger, finely chopped
- 2 onions, finely chopped
- 1 tsp kashmiri chilli powder
- ½ tsp cumin seeds
- 3 ripe tomatoes, chopped
- 1 tsp caster sugar
- 200ml full-fat coconut milk
- 600g firm white fish, cut into 4 pieces
- ¼ tsp turmeric
- 1 tsp garam masala
- 2 fresh curry leaf sprigs, leaves picked, or around
- 10 dried curry leaves
- 1 tsp mustard seeds
- 2 tbsp coriander leaves to serve
- Cooked rice to serve
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Method
- Pour half the oil into a medium saucepan, put over a low-medium heat and add the garlic, ginger and onions. Cook for 10 minutes, then stir in the chilli powder and cumin seeds. Add the tomatoes along with the sugar and a good pinch of salt, then fry for a further 5 minutes until the tomatoes start to soften.
- Add the coconut milk and 300ml water. Bring to the boil, then simmer for 10 minutes. Once everything is tender and the sauce has thickened, whizz with a stick blender until smooth. Taste, adjust the seasoning and leave to one side.
- Sprinkle the fish with the turmeric, garam masala and a generous pinch of salt and pepper. Put a large frying pan over a medium heat, add the remaining oil, then spoon in the curry leaves and mustard seeds. Fry for a few minutes until the seeds start to pop, then add the seasoned fish to the pan. Fry the fish for 2 minutes on each side until lightly browned. Pour the whizzed sauce into the pan around the fish and bring to a simmer. Cook for 8-10 minutes until the fish is just cooked through and the sauce is rich and thick. Serve scattered with the coriander leaves and rice on the side.
Nutrition
- 402kcals Calories
- 26.3g (8.7g saturated) Fat
- 28.6g Protein
- 11.1g (8.3g sugars) Carbs
- 3.1g Fibre
- 0.4g Salt
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