A Keralan style curry: coconut, tamarind, mustard seeds, and fish that goes in at the very end and barely cooks. The sauce is soft, so it wants texture on top. Bombay Chilli Crunch is curry leaves, cashews and chickpeas, which is the same set of flavours the pot already believes in. Contains nuts.
35 mins. Serves 4.
Ingredients
- 700g Firm white fish fillets, 4cm pieces
- 400ml Coconut milk
- 1 Brown onion, sliced
- 30g each Ginger and garlic, minced
- 2 tsp Black mustard seeds
- 1 tsp Ground turmeric
- 2 tsp Tamarind paste
- 2 dessertspoons Plateit Bombay Chilli Crunch
- Coriander, torn, handful
Method
- Mustard seeds into hot oil in a wide pan. When they pop, onion in. Cook 8 mins until soft and gold.
- Ginger, garlic and turmeric in for 2 mins.
- Coconut milk and tamarind in, 150ml water, salt. Simmer gently 10 mins. Do not let it boil hard or it splits.
- Fish laid in, lid on, heat down. Six to eight mins, no stirring. Shake the pan instead.
- Spoon 2 dessertspoons of Plateit Bombay Chilli Crunch across the top with the coriander. Rice, and something to mop with.
Do this: Add the crunch at the table, not in the pan. Cashews go soft in a wet curry within a minute.
