Jess Daniell is the creator and founder of Jess’s Underground Kitchen, a home-style ready-meal and catering business. Jess also runs two amazing delis in Auckland’s Herne Bay and Remuera. Here she shares her deliciously simple fish curry recipe with us:
Fresh and fragrant, this is a soulful curry that’s just as enjoyable after a long day at the beach in summer as it is in the heart of winter. Choose a firmer-fleshed fish so it holds up in the sauce and experiment with different types of sustainably-sourced fish – I like it with monkfish or trevally, as well as the more common terakihi, hapuka and gurnard. - Jess
|2 tsp||Coconut oil|
|4 whole||Dried chillies|
|1 Tbsp||Brown mustard seeds|
|1 tsp||Coriander seeds|
|1 tsp||Cumin seeds|
|2 sprigs||Curry leaves, or 1 tsp curry powder|
|4||Garlic cloves, crushed|
|1 Tbsp||Tomato paste|
|1 Tbsp||Fish sauce|
|1||400ml can coconut milk (Main)|
|1||400g can diced tomatoes (Main)|
|2 Tbsp||Tamarind puree (Main)|
|600 g||White fish fillets, diced (Main)|
|1 large handful||Fresh coriander (Main)|
|4 to serve||Lemon wedges|
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- Heat coconut oil in a large, heavy-bottomed saucepan over medium heat. Addchillies, mustard seeds, coriander seeds and cumin seeds and cook for 1-2 minutes, until fragrant and starting to pop. Add curry leaves, onion and garlic and cook, stirring occasionally for 4-5 minutes or until the onions are soft.
- Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and simmer for 5 minutes or until the fish is just cooked through. Taste and season with salt and freshly ground black pepper.
- Serve with coriander leaves and fresh lemon wedges.
Tip:This curry sauce is a great base for chicken too, or keep itvegewith chunks of roasted cauliflower and chickpeas (omit the fish sauce).