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Tomato coconut curry sauce

Name: Tomato coconut curry sauce
Yield: 6
Ingredients: 1 Tbsp Ground cumin (Main); 1 Tbsp Ground coriander (Main); 1 Tbsp Ground cardamom (Main); 1 Tbsp Garam masala (Main); 1 tsp Cayenne, or use chilli powder (Main); 1 tsp Ground turmeric, or use ground mace or nutmeg; 1 Onion, evenly chopped; 2 Celery stalks, evenly chopped; 1 Green capsicum, evenly chopped; ¼ Eggplants, evenly chopped; 1 Green chilli, finely chopped; 1 bunch Coriander stalks, finely chopped; 3 Garlic cloves, smashed to a paste with 1 tsp salt; 2 cm Fresh ginger, finely grated; 2 cm Turmeric root, finely grated; 1 drizzle Oil, for frying vegetables; 2 Tbsp Curry powder, see recipe; 1 handful Curry leaves (Main); 1 ½ cups Confit tomatoes, see link above to recipe (Main); ⅔ cup Coconut milk (Main); 1 Lemon, enough juice to season according to taste; 6 servings Tarakihi, or kahawai or fish of choice, skin on, cut into large chunks (Main); 6 servings Cooked rice

for 6 people

Tam West

Warren Elwin

Food writer

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This curry sauce for fish includes sweet confit tomatoes that have been slow roasted in olive oil. See here for how to go about it.

1 Tbsp	Ground cumin (Main)
1 Tbsp	Ground coriander (Main)
1 Tbsp	Ground cardamom (Main)
1 Tbsp	Garam masala (Main)
1 tsp	Cayenne, or use chilli powder (Main)
1 tsp	Ground turmeric, or use ground mace or nutmeg

1	Onion, evenly chopped
2	Celery stalks, evenly chopped
1	Green capsicum, evenly chopped
¼	Eggplants, evenly chopped
1	Green chilli, finely chopped
1 bunch	Coriander stalks, finely chopped
3	Garlic cloves, smashed to a paste with 1 tsp salt
2 cm	Fresh ginger, finely grated
2 cm	Turmeric root, finely grated
1 drizzle	Oil, for frying vegetables
2 Tbsp	Curry powder, see recipe
1 handful	Curry leaves (Main)
1 ½ cups	Confit tomatoes, see link above to recipe (Main)
⅔ cup	Coconut milk (Main)
1	Lemon, enough juice to season according to taste
6 servings	Tarakihi, or kahawai or fish of choice, skin on, cut into large chunks (Main)
6 servings	Cooked rice

To make the curry powder, mix all spices together and store in an airtight jar.
Gently fry all chopped veges, chilli, coriander, garlic paste, ginger and turmeric in a little oil until fragrant. Add 2 Tbsp of the curry powder mix and a handful of curry leaves and cook with vegetables.
Add confit tomatoes and coconut milk and simmer gently until everything is tender and the sauce is creamy. Season with lemon juice. Add big chunks of skin-on fish (terakihi, kahawai or otherwise) and simmer until fish is just cooked. Serve with rice.