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- 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
Place the fish on a plate and use the turmeric and salt, don’t add too much! Mix well and set aside.
For the paste, add all the ingredients to a blender or food processor along with 100ml water.
- Blend till smooth paste!
To make the curry, heat the oil in a large saucepan over medium heat. Add the onions and fry for 12 minutes.
Fry for 4 minutes until the paste dries out. Now add 100ml water, season with salt and pepper, and add the sugar.
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 9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.
Banner and Image Credit: BBC