You can use any kind of fish for this dish, or a mixture, such as white fish and an oily fish such as mackerel.
4-6 dried chillies, soaked in hot water for 15 minutes
1 tsp cayenne pepper
1 tbsp paprika
3 tbsp ground corriander
1 tsp ground turmeric
150g/5oz/1¼cups freshly grated coconut
You will also need:
2½tbsp tamarind paste
3-4 fresh hot green chillies, split into halves
2.5cm/1in piece of fresh ginger, peeled and lightly crushed
4-5 shallots (75g/3oz), peeled and lightly crushed
1½ tsp salt
750g/1½lb fish steaks, about 1cm/½in thick
Put all the ingredients for the spice paste into the container of an electric blender. Add 100ml/3½fl oz/½cup water. Blend to make a smooth paste.
Put the spice paste into a meduim-sized, heavy bottomed pan. Add 100ml/3½fl oz water. Stir. The paste should have a similar consistency to that of a puréed soup.
Heat the spice paste over meduim-low heat. Bring to a gentle simmer. Add the tamarind paste, green chillies, ginger, shallots and salt. Stir and simmer for 2-3 minutes. Slip in the fish. Stir once and cover. Simmer gently for 10-15 minutes until the fish is just cooked.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Seychelles fish curry
See more fish curry recipes
Chicken Thai red curry
Turkey mince stir fry with basil
See more Madhur Jaffrey recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
