Most Indian curry dishes are quite daunting to cooks, with very specific ingredients, special cooking steps, complex techniques…or just results that often fail to live up to expectations. This dish is completely the opposite…very simple, delightfully delicious, and stunning to taste.
400g Fish fillets, deboned, skinned, and cut into 5cm chunks (Cod or Monkfish)
1 tbs Vegetable oil
1/2 Onion, grated or very finely chopped
1 tsp Fresh ginger, grated or very finely chopped
2 Garlic cloves, crushed
1 Large tomato, skinned, and diced
1 tsp Garam masala
1 tsp Turmeric powder
1/4 tsp Chili powder
1/2 tsp Salt
Freshly ground black pepper
300 ml Coconut Milk
2-3 Green chillies, cut in half lengthwise
20g Fresh coriander, roughly chopped
Preparation and cooking
Wash the fish and pat dry with kitchen paper. Cut the fish into 5-cm chunks.
Heat the oil in a large pan over a medium heat. Next add the onion, garlic and ginger, and saute for 5 minutes taking care not to let it burn.
Add the tomatoes, and saute for a further 3 minutes, stirring frequently.
Add the garam masala, turmeric and chilli powder, combining with the other ingredients, then cook for a further 2 minutes.
Turn up the heat slightly to medium high, and pour in the coconut milk and 100ml of cold water. Add in the green chillis, and when the mixture comes to the boil, add in the fish and cook for a further 4 minutes or so until the fish is cooked through…do not over cook the fish. Serve immediately with the chopped coriander and Thai fragrant rice.