Fish Indian

Easy fish curry

Name: Easy fish curry recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: /indian
Ingredients: 2 tbs coconut oil; 1/4 cup finely chopped ginger; 1 bunch long green shallots, white part finely chopped, green part thinly sliced; 3/4 cup fresh curry leaves, plus extra fried leaves, to serve; 2 long green chillies, finely chopped; 1 tsp each ground turmeric and whole cardamom pods; 4 roma tomatoes, roughly chopped; 400ml can coconut milk; 800g skinless firm white fish, such as ling or blue-eye trevalla, cut into 10cm chunks; 2 tbs fish sauce; 1 tbs lime juice, plus lime wedges, to serve; 1 tsp caster sugar; Store-bought roti, to serve

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by Phoebe Wood

Jun 10, 2020

“Curry leaves work well here with their citrussy notes." – Phoebe Wood

2 tbs coconut oil
1/4 cup finely chopped ginger
1 bunch long green shallots, white part finely chopped, green part thinly sliced
3/4 cup fresh curry leaves, plus extra fried leaves, to serve
2 long green chillies, finely chopped
1 tsp each ground turmeric and whole cardamom pods
4 roma tomatoes, roughly chopped
400ml can coconut milk
800g skinless firm white fish, such as ling or blue-eye trevalla, cut into 10cm chunks
2 tbs fish sauce
1 tbs lime juice, plus lime wedges, to serve
1 tsp caster sugar
Store-bought roti, to serve

Method

1.

Heat oil in a large pan over medium heat. Add ginger and white part of shallot and cook, stirring, for 5-6 minutes, until softened. Stir in curry leaves, chilli and spices, then add tomato, coconut milk and 1/2 cup (125ml) water, bring to a simmer and cook for 15 minutes, or until slightly reduced.
2.

Add the fish and cook for a further 8-10 minutes, until fish is just cooked. Season with fish sauce, lime juice and sugar.
3.

Scatter with fried curry leaves and finely sliced green shallot and serve with lime wedges and roti.