Jos fish curry

Recipes / Fish

For a richly fragrant Indian fish curry you cant beat this authentic version.

Recipe «Jos fish curry» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp rice bran oil, 2 tsp cumin seeds, 1/2 tsp fennel seeds, 1 small cinnamon stick, 10 fresh curry leaves , 1 large brown onion, finely chopped, 6 garlic cloves, finely chopped, 6cm piece fresh ginger, peeled, grated , 1 long red chilli, finely chopped, 1/4 cup chopped washed fresh coriander root and stem, 1 1/2 tbsp ground turmeric, 1 1/2 tbsp garam masala, 1 tsp salt, 1 tbsp tamarind puree, 1 tbsp tomato paste, 2 x 270ml cans light coconut cream.

Ingredients:

  • 2 tbsp rice bran oil 
  • 2 tsp cumin seeds 
  • 1/2 tsp fennel seeds 
  • 1 small cinnamon stick 
  • 10 fresh curry leaves 
  • 1 large brown onion, finely chopped 
  • 6 garlic cloves, finely chopped 
  • 6cm piece fresh ginger, peeled, grated 
  • 1 long red chilli, finely chopped 
  • 1/4 cup chopped washed fresh coriander root and stem 
  • 1 1/2 tbsp ground turmeric 
  • 1 1/2 tbsp garam masala 
  • 1 tsp salt 
  • 1 tbsp tamarind puree 
  • 1 tbsp tomato paste 
  • 2 x 270ml cans light coconut cream 
  • 1.2 kg ling fillets, cut into 4cm cubes 
  • 1 tbsp lemon juice 
  • 2 tbsp chopped fresh coriander leaves 
  • Steamed basmati rice and mango chutney, to serve 

Instructions

  1. Heat oil in a large, heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Cook, stirring, for 1 to 2 minutes or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.
  2. Add garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 to 2 minutes or until fragrant. Add turmeric, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tamarind, tomato paste, 1 can coconut cream and 1/4 cup cold water. Bring to the boil. Reduce heat to low. Cover. Simmer for 6 minutes or until slightly thickened.
  3. Add fish and remaining coconut cream. Stir to combine. Cook, uncovered, stirring occasionally, for 20 minutes or until fish is cooked through. Season with pepper. Remove from heat. Stir through lemon juice and coriander leaves. Serve with rice and chutney.