Indian Fish Curry
Indian Fish Curry Ingredients
- 50g of veggie or light olive oil
- 2 medium sized onions
- 5 cloves garlic
- Brown mustard seeds
- Fenugreek seeds
- 5 cloves
- 5 cardamom pods
- 1 cinnamon stick
- 5 x kaffir lime leaves
- Indian curry mix
- 500ml passata
- 250ml red wine
- 400g coconut cream
- 200ml thickened cream
- 2kg of Basa fish fillets
- Coriander to garnish
- Salt to taste
- Brown (or raw) sugar to taste
- Naan or roti to serve on the side
Method
Step 1
Throw in some finely chopped onions with some veggie or light olive oil into a large frying pan to sauté – low to medium heat.
Step 2
When translucent, throw in about 5 crushed cardamom pods, 5 cloves, and half a teaspoon of brown mustard seeds, half a teaspoon of fenugreek seeds, 1 cinnamon stick and some crushed garlic. Stir until the smells start filling the kitchen.
Step 3
Add the Indian curry mix and stir fully in. For the Indian curry mix, you can use a good pre-mixed curry powder such as Spice of India which is a good brand and readily available from supermarkets or you can make it from scratch mixing in each spice in the blend.
Step 4
A few minutes later pour in about 500ml of tomato passata. Stir all the contents in the pan until dehydrated.
Step 5
Then throw in 250ml of red wine and about 150ml water and rehydrate again.
Step 6
Put on low heat, add in about 400ml of coconut cream followed by 200ml of thickened cream. Stir in evenly and briskly until perfectly melded to avoid any curdling.
Step 7
Cut each of the kaffir lime leaves into 4 or 5 long strands, and then gently stir all the strands into the curry.
Step 8
Add brown sugar and salt to taste.
Step 9
Finally, add in the Basa fillets and cook on low heat for about 30 minutes until the fish is fully cooked.
Step 10
Since Basa fish fillets lose a fair bit of water while cooking, it can significantly increase the runniness of the curry. You can reduce the curry on low heat for a further 10 to 15 minutes, to your preference.
Step 11
Adjust again for sugar and salt and stir fully in.
Step 12
Serve on a bed of basmati rice, garnished with coriander, with some naan or roti on the side.