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Fragrant fish curry
Fragrant fish curry
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Irresistible curry that's sure to tantalize taste buds.
Ingredients:
  • 36.80 gm vegetable oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 12 fresh curry leaves (see note)
  • 1 long green chilli, seeds removed, finely chopped
  • 1 tsp ground coriander
  • 5.00 gm mild curry powder
  • 1/4 tsp ground turmeric
  • 2 tsp black mustard seeds
  • 20.00 ml panch phora (optional) (see note)
  • 400ml can coconut milk
  • 250ml fish stock
  • 450g firm white fish fillets (such as blue-eye), cut into 2cm pieces
  • 400g cooked prawns, peeled
  • 40.00 ml chopped coriander
  • Steamed Basmati rice, to serve
Instructions:
  • In a large pan over medium heat, heat vegetable oil until shimmering. Add onion, garlic, fresh curry leaves, and chili. Cook and stir for 2-3 minutes until onion softens.
  • Sprinkle in the ground coriander, curry powder, turmeric, black mustard seeds, and panch phora. Sauté for 1 minute, then pour in the coconut milk and let it simmer for 5 minutes.
  • Pour in the fish stock or water and stir until heated. Gently introduce the fish into the pot. Lower the heat and simmer for 2-3 minutes until the fish is nearly cooked.
  • Combine the prawns and chopped coriander, then gently stir to warm. Serve the flavorful fish curry alongside steamed basmati rice.

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