By Claire
Nutritional Info(100g)
- Sea bream
- Monkfish
- Cod
- Haddock
- Turmeric
- Salt
- Coconut
- Turmeric
- Ginger
- Chilli powder
- Chillies
- Vegetable oil
- Onion
- Onion
- Sugar
- Coconut milk
- Tamarind
- Black pepper
- Fresh coriander
Ingredients
- 650g/1lb 7oz sea bream, monkfish, cod or haddock, cut into thick steaks (see tip)
- ¼ tsp ground turmeric
- pinch salt
For the paste
- 70g/2½oz fresh or frozen coconut, grated
- 1 tsp ground turmeric
- 5mm/¼in fresh root ginger, peeled and roughly chopped
- 1 tsp mild chilli powder
- 2 bird’s-eye chillies (use 1 if you prefer it less spicy)
For the curry
- 3 tbsp vegetable oil
- 90g/3¼oz onion, finely chopped (approx. 1 small onion)
- 1 tsp sugar
- 150ml/5fl oz coconut milk
- 1 tsp tamarind paste
- salt and freshly ground black pepper
- chopped fresh coriander, to garnish
Method
-
Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside.
-
For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste.
-
To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan. Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.
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