650g/1lb 7oz sea bream, monkfish, cod or haddock, cut into thick steaks
¼ tsp ground turmeric
pinch salt
For the paste:
70g/2½oz fresh or frozen coconut, grated
1 tsp ground turmeric
5mm/¼in fresh root ginger, peeled and roughly chopped
1 tsp mild chilli powder
2 bird’s-eye chillies (use 1 if you prefer it less spicy)
Hand full of coriander
For the curry:
3 tbsp vegetable oil
90g/3¼oz red onion, finely chopped (approx. 1 small onion)
150ml/5fl oz coconut milk
1 tsp tamarind paste ( optional )
salt and freshly ground black pepper
chopped fresh coriander, to garnish
freshly cooked rice, to serve
Method:
1. Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside.
2. For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste.
3. To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly.
4. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 300ml/10fl oz water, season with salt and pepper and add the sugar.
5. Stir well and add the fish to the pan. Give the saucepan a swirl so you don’t break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes.
6. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.
Recipe Tips
Ideally the fish should be cut in steaks as the centre bone keeps the fish intact while cooking. A fishmonger can do that although the fish can be cut into bite-sized chunks if preferred.
Make sure to check the strength of the tamarind paste before adding. Add a little more than recommended if needed.
