We LOVE a fish curry (of course) and this mixes fresh spices and aromatics with creamy coconut. We serve ours with homemade naans, using a recipe Gemma learnt in Udaipur last year – they are so easy, you won’t go back to your shop bought ones!
Timings: 45 minutes
Ingredients (serves 4):
For the paste:
- Half an onion
- Inch and a half of ginger
- 4 garlic cloves
- 1 teaspoon of red chilli powder
- 1 black cardamom pod
- Teaspoon of turmeric
- Tablespoon of ghee (worth sourcing we promise)
For the curry:
- 2 large fillets of white fish (we used cod)
- 1 bunch of coriander
- 1 tin (330ml) of coconut milk
- The remaining half an onion
- 10 curry leaves
- 5 lime leaves
- 6 cashew nuts
For the naans
- 170g of natural yoghurt
- 250g wholemeal bread flour
- Pinch of salt
- ½ teaspoon of sugar
- Optional: fennel and cumin seeds for extra flavour
For the curry:
- Start off by toasting the spices in hot pan for about 30 seconds, this adds a lovely smokiness to the curry. Place in a pestle and mortar (or a spice grinder if you have one) along with the garlic, onion and ginger.
- Add the ghee and place half of the diced onion into a medium heat pan and cook off for around five minutes.
- Then add the paste mixture and cook off for another 5 minutes.
- Grind (or use a pestle and mortar) the cashew nuts and add to the curry with the coconut milk. This thickens the base and gives it a lovely creaminess.
- Add the curry and lime leaves, and turn the heat down to low and simmer for around 20 minutes.
- If you are making the naans you can start on the below instructions now. The curry will be fine simmering until you put the fish in (so it doesn’t overcook).
- Cut the fish fillets into large chunks and place into the curry mixture, to poach for around 5-6 minutes until cooked through (test one by removing it and cutting into it).
- Scatter the chopped coriander leaves over the curry and serve.
For the naans:
- Combine all of the ingredients in a bowl and bring together as one. If you are adding the spices add them know. Knead for 5-10 minutes until smooth. If you aren’t using immediately cover with oiled clingfilm.
- Once ready to cook them heat a saucepan to maximum heat and lightly oil.
- Divide the mixture into four and roll out to the thickness of about half a cm.
- Once rolled out add one bread at a time to the pan. Leave on one side until you see bubbles on one side, and underneath is golden brown. Flip and after a few seconds the naan should puff up. Using a clean tea towel (or just your hands if you can take it) spin the naans (practice makes perfect) to ensure it cooks evenly.
- Repeat for all four breads and serve with the curry.