Fish Curry

Nutrition


Ingredients



Servings: 2

  • 600g sea bream

  • 1 heaped tsp + 1 tsp ground turmeric

  • 1 tbsp sunflower oil

  • 2 tsp panch phoran (Bengali whole spice blend)

  • 5 green cardamom pods, bruised

  • 2 large onions, thinly sliced

  • 2cm fresh ginger, finely grated

  • 4 cloves garlic, crushed

  • 1-2 green chillies, chopped

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • half tsp chilli powder

  • 2 bay leaves

  • 150g potatoes, peeled and chopped

  • 2 tomatoes, finely chopped

  • 1 tbsp freshly chopped coriander


Method


  • Coat the fish with the heaped tsp of turmeric and allow to stand for 2 minutes.

  • Heat the oil in a saucepan and add the fish. Cook for 1 minute on each side, remove from the pan and place on kitchen paper.

  • Add the panch phoran spices and cardamom pods to the pan and toast for 1 minute, stirring regularly.

  • Add the onion and cook for 4 minutes, stirring regularly.

  • Add the ginger, garlic and chillies and stir for a further minute.

  • Add the other tsp of turmeric, the coriander, cumin and chilli powder, bay leaves and potatoes and stir for 2 minutes.

  • Add the tomatoes and 250ml water, bring to the boil, cover, turn down the heat and simmer 10-12 minutes until the potatoes are just cooked.

  • Add the fish, put the lid back on and simmer for 6-8 minutes until the fish is cooked through.

  • Sprinkle with coriander and serve.