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Andy’s Fish Curry

Ingredients

20 curry leaves
3 green chillies, finely chopped
thumb-sized piece of ginger, peeled and grated
3 shallots, finely diced
4 garlic cloves, peeled and diced
2 tbsp neutral-flavoured oil (e.g., peanut or sunflower)
1 tsp mustard seeds
salt, to taste
1 tsp turmeric powder
1 tsp red chilli powder (adjust to taste)
2 tsp coriander powder
1 tsp cumin powder
400ml (1⅔ cups) chicken or fish stock
600g (1 pound 5 ounces) firm white fish, large diced (e.g., barramundi, snapper, or cod)
1 tbsp tamarind puree
1 can (400ml/1⅔ cups) coconut milk
steamed jasmine rice, to serve (serves 2)
fresh coriander, to garnish

Method

1. Prepare the curry base by chopping the chillies, grating the ginger, dicing the shallots, and chopping the garlic. Keep the curry leaves handy.
2. Heat a large pan over medium heat and add the neutral-flavoured oil.
3. Add the mustard seeds and sauté for 30 to 45 seconds until they begin to pop.
4. Stir in the shallots, garlic, ginger, chillies, and curry leaves with a pinch of salt. Sauté until fragrant and the shallots soften.
5. Add the dried spices—turmeric, chilli powder, coriander powder, and cumin—and cook for 1 to 2 minutes to release their aroma.
6. Pour in the stock, scraping the bottom of the pan to lift any browned bits (fond). Simmer over medium-low heat for 6 to 7 minutes to reduce the liquid by 25–30%.
7. Stir in the tamarind puree and coconut milk, mixing well to combine. Taste and adjust seasoning with more salt if needed.
8. Add the diced fish and stir gently. Cover the pan and bring the curry to a light simmer.
9. Cook the fish for 7 to 9 minutes, or until just cooked through. Avoid overcooking to keep the fish intact.
10. Serve the curry hot over steamed jasmine rice and garnish with fresh coriander.

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