Indian fish curry
- 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
Throw in some finely chopped onions with some veggie or light olive oil into a large frying pan to sauté – low to medium heat.
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.
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.
A few minutes later pour in about 500ml of tomato passata. Stir all the contents in the pan until dehydrated.
Then throw in 250ml of red wine and about 150ml water and rehydrate again.
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.
Cut each of the kaffir lime leaves into 4 or 5 long strands, and then gently stir all the strands into the curry.
Add brown sugar and salt to taste.
Finally, add in the Basa fillets and cook on low heat for about 30 minutes until the fish is fully cooked.
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.
Adjust again for sugar and salt and stir fully in.
Serve on a bed of basmati rice, garnished with coriander, with some naan or roti on the side.