Fish and tomato curry

Babiche Martens

I love this curry recipe based around a tin of tomatoes, garlic, ginger, a few spices and some beautiful fresh fish fillets. I always add a little sweetness when cooking with tomatoes, but if you would rather be sugar-free you can leave it out.

For the curry paste

2	Green chillies, deseeded, chopped
1 piece	Ginger, 5cm, grated
4	Garlic cloves, peeled
½ tsp	Salt

For the curry

2 Tbsp	Oil
1	Onion, diced small
1 Tbsp	Ground coriander
2 tsp	Ground cumin
½ tsp	Turmeric
1 Tbsp	Lemon zest
6	Curry leaves
1 tin	Diced tomato, 400g (Main)
1 tsp	Brown sugar
1 tin	Coconut milk, 420g (Main)
150 g	Green beans, halved (Main)
4	Terakihi fillets, cut into 3cm pieces (Main)
1 cup	Chopped coriander
4 servings	Cooked rice, to serve

Directions

1. Place the chillies, ginger, garlic and salt in a mortar and pestle. Pound until it becomes a paste.
2. Heat the oil in a heavy-based large pot. Add the paste and cook until it sizzles and smells aromatic.
3. Add the onion, cooking for a few minutes to soften. Add the coriander, cumin, turmeric, zest and curry leaves, cooking for 2 minutes.
4. Pour in the tomatoes, brown sugar and coconut milk, bringing to a simmer for 10 minutes.
5. On a lower heat add the beans, cooking for 2 minutes, then place in the fish fillets to cook without too much stirring or they will break up. Test a bit, when the fish is cooked it is ready to serve.
6. Season, fold through the coriander and serve with hot, steaming rice.

More of Angela's tropical-flavoured recipes

• Toffee-topped rice pudding
  
• Chicken satay with peanut sauce