Rich coconut and tomato fish curry
- November 2022
- Serves 4
- Hands-on time 45 min
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.
- 26.3g (8.7g saturated)
- 11.1g (8.3g sugars)
- 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
- 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.
Once cooked, this dish can be cooled and frozen for up to 1 month. Defrost overnight in the fridge, then reheat before serving.
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