Lynan
Sous Chef
This is a wonderfully fragrant and simple curry that suits fall/autumn so well.
Anyone who has not ventured into curries should give this a try. It most certainly is not overly hot/spicy and leaves you feeling aglow.
Serves 6 but only 4 in my house.
800 gms firm white fish fillets
500 gms potatos, waxy type like those suitable for salads
1 onion sliced very thinly
2 cloves garlic crushed
2 whole green chillies seeded and finely sliced
1 tsp salt
1/2 tsp each of cumin seeds, black mustard seeds
1/2 tsp each ground turmeric, cumin, coriander
350 mls coconut cream
350 mls water
4 tbsps canola oil ( or a flavourless oil)
3 stalks fresh curry leaves
1/4 cup chopped coriander/cilantro
Some extra coconut cream
Peel and chop potatos into medium slices.
Heat oil in a wide saute pan and add onion, garlic, chillis, and all the whole and ground spices. Cook gently until the onion is soft.
Add the potatos and salt and stir. Add coconut cream, water and fresh curry leaves then bring all to a boil. Reduce heat.
Simmer for around 15 minutes or potatos tender.
Add the fish and simmer gently until just cooked.
Stir the coriander through and season if needed. Pour into serving bowl and drizzle a little coconut cream over top.
Yum.
Anyone who has not ventured into curries should give this a try. It most certainly is not overly hot/spicy and leaves you feeling aglow.
Serves 6 but only 4 in my house.
800 gms firm white fish fillets
500 gms potatos, waxy type like those suitable for salads
1 onion sliced very thinly
2 cloves garlic crushed
2 whole green chillies seeded and finely sliced
1 tsp salt
1/2 tsp each of cumin seeds, black mustard seeds
1/2 tsp each ground turmeric, cumin, coriander
350 mls coconut cream
350 mls water
4 tbsps canola oil ( or a flavourless oil)
3 stalks fresh curry leaves
1/4 cup chopped coriander/cilantro
Some extra coconut cream
Peel and chop potatos into medium slices.
Heat oil in a wide saute pan and add onion, garlic, chillis, and all the whole and ground spices. Cook gently until the onion is soft.
Add the potatos and salt and stir. Add coconut cream, water and fresh curry leaves then bring all to a boil. Reduce heat.
Simmer for around 15 minutes or potatos tender.
Add the fish and simmer gently until just cooked.
Stir the coriander through and season if needed. Pour into serving bowl and drizzle a little coconut cream over top.
Yum.
