CREAMY COCONUT FISH CURRY
By Shanaaz Parker
1kg Cob, Yellowtail or Snoek
3 Large Tomatoes, chopped
30ml Crushed Garlic
20ml Cayenne Pepper
30ml Fish Masala
15ml Salt, or to taste
200ml Coconut Milk
5 Curry Leaves
3 Whole Green Chillies
45ml Corainder, finely chopped for garnishing
Wash and drain fish. Liquidise tomatoes, garlic, spices, salt, water and coconut milk.
Over medium heat, add oil to a pot. Ideally, the pot should have a wide bottom to allow fish to lie in a single layer. Add curry leaves and chillies and fry until slightly brown and aromatic.
Pour liquidised tomato mixture into pot and allow to simmer for 15 minutes until sauce is thickened and reduced. Place fish in pot and simmer for about 10 minutes until cooked.
Remove from heat, garnish with coriander and serve with white rice, poppadums and onion salad.
Add mustard seeds to oil with curry leaves and allow to splatter to release the flavour of the seeds. Peel and slice quince when in season, and boil in lightly salted water until soft. Drain and add to fish. Slice and rinse brinjals in salted water. Bring to boil in lightly salted water and cook until soft. Drain and add to fish. Add green mango to curry before adding the fish and then let it cook as usual.
Serves 4 – 6