Quick fish curry
An incredible coconut fish curry that Giorgio Locatelli says is the best he's ever had.
Ingredients
- 3 tbsp sunflower oil
- 2 large onions, finely chopped
- 4 garlic cloves, crushed
- 4cm/1½in fresh root ginger, finely grated
- 1 tsp ground coriander
- 2 tsp garam masala
- 10 curry leaves
- 2–3 tbsp palm sugar (available from Asian grocers) or light brown sugar
- 400g tin coconut milk
- 3 limes, juice only
- 5 vine-ripened tomatoes, chopped and blended
- 700g/1lb 9oz skinless salmon fillet, cut into 2cm/¾in-wide finger-length pieces
- 3 tbsp grated creamed coconut, to garnish
- handful fresh coriander, chopped, to garnish
- freshly steamed basmati rice, to serve (optional)
Method
Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 minutes, or until soft and starting to turn golden.
Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 minutes, or until slightly reduced.
Add the salmon and gently poach for 5–6 minutes.
Serve with steamed basmati rice if desired, garnished with coconut cream and fresh coriander.
