Often, making a curry does require a bit of time—but that’s not the case with a fish curry from Southern India.
We do have a fantastic range of Punjaban curry sauces and pastes to pick up, but if you fancy making your own from scratch this one is remarkably straightforward. It makes a light and fragrant meal, delicious served with fluffy white rice and your choice of naans or chapatis.
- 2 tbsps vegetable or coconut oil
- 1 onion, finely diced
- 4cm root ginger, peeled and grated
- 4 garlic cloves, peeled and crushed
- 2 tsps chilli powder
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 large tomato, diced
- 1 tsp brown sugar
- 1 tbsp white wine vinegar
- 400ml coconut milk
- Salt, to taste
- 400-500g firm white fish, cod loin is perfect
- Sliced red chillies to serve
1. Heat the oil in a shallow casserole dish or a deep frying pan, and then cook the onions on a low-medium heat until they soften and start to turn translucent. Stir in the root ginger, garlic cloves, chilli, coriander and turmeric. Cook the spices until fragrant—roughly 1 minute.
2. Add the tomato, brown sugar and white wine vinegar and then cook off any liquid. Pour the coconut milk into the pan. Swill out the empty tin with a splash of water and add that too. Turn up the heat, and bring the sauce to a simmer for 10 minutes, to allow it to thicken. Season with salt, to taste.
3. You might want to cut the fish into bite-sized chunks, or keep the fillets intact. Either way, place the fish into the sauce, and cook until opaque and flaky. For cod loin, subject to the thickness, this may need cooking for 3 minutes on each side. Slimmer fillets or bitesized chunks will take less time.
4. Serve sprinkled with thinly sliced red chilli, basmati rice and your choice of naans or chapatis.