This curry has lots of levels of flavour. It is sweet and tangy and very fragrant. For extra goodness I have loaded it with vegetables and served it with brown rice. Use a firm fish, such as monkfish, hapuku or kingfish, that will hold its shape once cooked.
|1||Onion, thinly sliced|
|4 cloves||Garlic, minced|
|2 cm||Fresh ginger, finely chopped|
|1 tsp||Mustard seeds|
|1||Chilli, finely sliced, optional|
|2 tsp||Ground cumin|
|3 tsp||Ground coriander|
|1 tsp||Turmeric powder|
|2 Tbsp||Brown sugar|
|2 Tbsp||Tamarind concentrate, mixed with 2 Tbsp water|
|1 can||Coconut milk|
|150 g||Green beans, trimmed|
|2||Red peppers, diced|
|600 g||Monkfish fillets, or other firm fish, cut into 3cm pieces (Main)|
|1 to serve||Coriander|
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- Heat a drizzle of oil in a large pan with high sides over medium high heat. Cook the onions until soft and slightly coloured, about 5 minutes, add the garlic, ginger, curry leaves, mustard seeds, chilli (if using), cumin, coriander, turmeric, star anise and cloves.
- Cook, stirring often, for a few minutes until it smells fragrant.
- Add the brown sugar, tamarind, tomatoes and coconut milk and let it come to a rapid simmer. Season with salt to desired taste.
- Add the green beans, peppers and fish and cook until the fish is just cooked through and the vegetables are cooked but still crunchy.
- Scatter over some coriander leaves and serve with brown rice.
To cook brown rice
- Combine 2 cups brown rice, 3 cups water and 1 tsp salt in a pot and bring to the boil.
- Cover with a tight-fitting lid, reduce the heat to low and let it cook for 15 minutes.
- Remove from the heat and let it steam for a further 7 minutes. Don't open the lid at all during this time.