Indian Fish Curry
Author: Elizabeth Peyton-Jones
Cuisine: Mains
Ingredients
- 2 pieces of firm white fish
- 4 large prawns
- 2 tsps turmeric
- 2 star anise
- 3 curry leaves
- 3 tsp mild curry powder
- 1 tsp non creamy horseradish
- 1 clove garlic
- 4 cardamom pods crushed
- 10 g ginger finely chopped
- 50 g Finely chopped green mango if possible or mango
- 100g chopped aubergine
- 100g chopped butternut squash
- 100g of chopped new potato
- 300 most tinned coconut milk
- Pinch of Himalayan salt or pinch of dried seaweed salad for seasoning
Instructions
- Prepare the spices in a bowl first to make it easier.
- In a hot pan put about 50mls of coconut milk and let it simmer for 1½mins reducing and thickening it .
- Add the ginger, curry powder turmeric, horseradish, cardamom, garlic, curry leaves, star anise, add 150mls of the coconut milk.
- Then add the aubergine, potato, and the squash, let it simmer keep adding small amounts of coconut milk not letting it get too dry.
- Then add the rest of the coconut milk and 75mls of water. So it is then wet.
- Simmer with lid on for 3-4 mins season with Himalayan salt or sprinkle in dried seaweed salad when cooked place the fish and prawns on top and replace lid and steam the fish for about 2 mins, add the mango then Plate up and sprinkle with coriander.
- You can make the base of this the night before, then heat through and place the fish on top to steam.
- This will give a chance to let the spices mellow.
