Fish curry
Nutrition Facts
each servingIngredients
all 16 types- 600g sea bream (300g fish flesh)
- 1 heaped tsp + 1 tsp ground turmeric
- 1 tbsp sunflower oil
- 2 tsp panch phoran (Bengali whole spice blend)
- 5 green cardamom pods, bruised
- 2 large onions, thinly sliced
- 2cm fresh ginger, finely grated
- 4 cloves garlic, crushed
- 1-2 green chillies, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- half tsp chilli powder
- 2 bay leaves
- 150g potatoes, peeled and chopped
- 2 tomatoes, finely chopped
- 1 tbsp freshly chopped coriander
Directions
9 steps in totalCoat the fish with the heaped tsp of turmeric and allow to stand for 2 minutes.
Heat the oil in a saucepan and add the fish. Cook for 1 minute on each side, remove from the pan and place on kitchen paper.
Add the panch phoran spices and cardamom pods to the pan and toast for 1 minute, stirring regularly.
Add the onion and cook for 4 minutes, stirring regularly.
Add the ginger, garlic and chillies and stir for a further minute.
Add the other tsp of turmeric, the coriander, cumin and chilli powder, bay leaves and potatoes and stir for 2 minutes.
Add the tomatoes and 250ml water, bring to the boil, cover, turn down the heat and simmer 10-12 minutes until the potatoes are just cooked.
Add the fish, put the lid back on and simmer for 6-8 minutes until the fish is cooked through.
Sprinkle with coriander and serve.
