Rick Stein Cooks The Perfect Fish Curry
Fragrant with coriander and cloves, sour with tomatoes and tamarind and fiery with red chilli, this is Rick Stein’s Perfect Fish Curry.
Serves 4 – 6
60ml vegetable oil
1 tbsp yellow mustard seeds
1 large onion, finely chopped
15g/3 cloves garlic, finely crushed
30 fresh curry leaves
2 tsp Kashmiri chilli powder
2 tsp ground coriander
2 tsp turmeric
400g can chopped tomatoes
100ml Tamarind liquid
2 green chillies, each sliced lengthways into 6 pieces, with seeds
1 tsp salt
700g snapper fillets, cut into 5cm chunks. (Any meaty white fish will make a good alternative such as monkfish, sea bass or gurnard)
Boiled basmati rice to serve
Heat the oil in a heavy-based saucepan or karahi over a medium heat.
When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden.
Add the curry leaves, chilli powder, coriander and turmeric and fry for 2 minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes until rich and reduced.
Add the fish, cook for a further 5 minutes or until just cooked through, and serve with plain rice.