I’m not going to lie, it took me a long time to make curries from scratch that tasted half decent. Too watery, too much chili, not enough cumin, too much turmeric. I won’t profess to get it right every time still. What I’m looking for is a balance. Too often is a decent prawn or fillet overpowered in a curry to the point that it simply becomes texture. But this recipe is delicate and smooth, with the right balance of flavours bursting through whilst still being able to actually taste the fish.
The basis of this recipe is embellished from the encyclopaedic Complete Asian Cookbook by Charmaine Solomon, and I’ve given it the slightest of tweaks to give it something extra delicate. Please don’t be put off making a curry from scratch, it will taste much fresher and as you will see it’s not difficult, and if you don’t have the ingredients in your cupboard already, you should!
4 fillets of white fish, chopped in 1 inch cubes
(approx 500g monkfish, cod, hapuka, snapper, pollock)
2 tbsp oil
6-8 curry leaves
1 medium onion, finely sliced
2 cloves garlic, finely sliced
1 1/2 inch fresh ginger grated
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp chili powder
1 1/2 tsp ground fenugreek
1 can coconut milk
Salt to taste
Prep you ingredients first. If you are cooking brown rice this needs to go on as you start.
Heat the oil in a wide saucepan and fry the curry leaves until brown. Add the onion, garlic and ginger and fry until soft and golden. Add all the ground spices, stirring until fragrant. Add the coconut milk and salt and bring to the boil, stirring. Simmer for 10 minutes uncovered. Only add the fish 4 minutes before you serve, simmering to cook through. The secret here is the fenugreek so don’t miss it out.