This is not a dish I grew up with (my parents are both vegetarian) however over the last few months, thanks to tummy bacteria I have been avoiding gluten, dairy, eggs and potatoes (long winded and boring story). As a result I have been experimenting more with fish.
This is a delicious creamy South Indian inspired curry packed full of flavour and subtle spices. Easy to make and tastes fabulous served with Tilda Basmati rice, Chapatis and a green salad or green vegetables.
The recipe uses coconut cream and I have tested various coconut creams and for this recipe I prefer this one from Waitrose, (160ml organic coconut cream).
I have also tried different brands of Tamarind Paste and I prefer the Thai Taste brand from Waitrose.
Seasoned Pioneers is my go to for Fish Curry Spice and its worth stocking up (I have as I hate not having any in the house).
The other key ingredient that you will need are fresh Curry Leaves. I usually get mine from an Indian grocery store. However they can be bought online here. I’ve never bought them online however if you get some you can wash and dry the leaves and then pop in the freezer in an air-tight container for future use. These leaves last for ages and despite being frozen they retain their aroma much better than the dry leaves.
Your sauce will go from a thick tomato paste to a thinner paler coconut sauce. Once you’ve simmered this the colour will change and the sauce will be thicker and a little darker.
- 1 tsp coconut oil
- 1/4 finely chopped white onion
- 10 curry leaves
- 2tsp Tamarind Paste
- 2tsp Ground Coriander
- 1 clove garlic
- 25g Peeled Ginger
- 1/4 tsp Turmeric Powder
- 1 tsp Fish Curry Powder
- 1 tsp pink salt
- 50ml-100ml water
- 2-3 Fresh green Chillies to taste
- 3-4 finely chopped tomatoes (about 1 cup of chopped tomatoes)
- 1/2 Freshly squeezed Lime
- 1 x 160ml Coconut Cream
- 300g Fresh King Prawns
- Fresh Coriander to garnish
- Add coconut oil to the pan.
- Once heated add your curry leaves (turn down the heat). These will sizzle and smell amazing.
- Then add your chopped onions and sautee the mix for a few minutes until the onions are lightly brown.
- Add your blitzed (or finely grated) garlic and ginger paste.
- Add the rest of your spices at this stage; Tamarind Paste, Ground Coriander, 1/4 tsp Turmeric Powder, 1 tsp Fish Curry Powder
- At this stage I usually add around 50ml water to ensure that my spices don’t burn, add more if you feel it needs it.
- Now add your pink salt.
- Stir all your spices and blend together. Simmer for 1 min.
- Once you have done this add your fresh chopped tomatoes and mix thoroughly.
- Add your lime juice and chillies if using.
- Once the tomatoes, spices and lime juice have been mixed thoroughly add lid to pan and simmer for 5-10 mins on a low heat or until the coconut oil starts to come to the top. Add a little water if you feel that your mix needs it. Keep an eye on it as you don't want it to burn.
- Once tomatoes have gone a deep red colour add your coconut cream. Simmer for 10-15mins on a low heat.
- Your sauce should now be creamy and deep in colour.
- Add your prawns and cook for a further 8-10mins (follow pack instructions for prawns).
- Add your chopped coriander prior to serving and enjoy.
- Serve with rice, naan or chapatis and side of your choice.