Keralan Blue-Eye And Tomato Curry
4
20
minutes35
minutesIngredients
2 Tbsp 2 vegetable oil
1 1 brown onion, finely chopped
2 cups 2 coconut cream
½ cup ½ fish stock
12 12 fresh curry leaves
800g 800g thick blue-eye trevalla fillets, skin removed and cut into pieces
1 ½ Tbsp 1 ½ tamarind purée
1 Tbsp 1 lime juice
2 Tbsp 2 finely chopped coriander leaves
1 large 1 vine-ripened tomato, chopped
Sea salt flakes and ground black pepper, to season
Steamed basmati rice, paratha, fried curry leaves, sliced chilli, coriander leaves and lime wedges, to serve
- Curry sauce base
2 2 vine-ripened tomatoes, roughly chopped
3 cloves 3 garlic, chopped
1 tsp 1 ground turmeric
1 tsp 1 ground coriander
1 tsp 1 ground cumin
3 3 long green chillies, seeded and chopped
1 tsp 1 sea salt flakes
Method
- To make curry sauce base, place all ingredients into a food processor. Pulse until tomatoes and chillies are finely chopped (not puréed).
- Heat oil in a large, deep frying pan over medium heat. Add onion and cook, stirring occasionally, for 4-5 minutes until tender. Add curry sauce base. Cook, stirring occasionally, for 8-10 minutes or until oil begins to separate from the mixture.
- Add coconut cream, stock and curry leaves. Stir until well combined. Cover and simmer, stirring occasionally, for 15 minutes.
- Add blue-eye and simmer for 5 minutes or until just cooked through.
- Add tamarind, lime juice and coriander. Stir to combine. Toss through tomato, then season.
- Serve curry with basmati rice, paratha, fried curry leaves, sliced chilli, coriander leaves and lime wedges.
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