Maunika Gowardhan's classic coconut fish curry recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Maunika Gowardhan’ s classic coconut fish curry recipe By You Magazine - October 31, 2021 A staple in every southern Indian household because it is so simple to cook. I like to serve it with rice and cucumber salad. Ask your fishmonger to cut the fish into steaks, as they will do it expertly and ensure that the steaks still hold together with the help of a central bone. Sam Harris SERVES 4 1 tsp ground turmeric Pinch of salt Juice of 1⁄2 lime 600g cod, monkfish or sea bass, cut into 3.5cm-thick steaks 60g white onion, roughly chopped 4cm ginger root, roughly chopped 4 garlic cloves, roughly chopped 2 tbsp vegetable oil 1 tsp black mustard seeds 5 green cardamom pods, whole 2 green chillies, slit lengthways 5-7 curry leaves 100ml water 1⁄2 tsp sugar Salt, to taste 400ml coconut milk 1 heaped tsp tamarind paste 1⁄2 tsp freshly ground black pepper 2 tbsp chopped coriander leaves, to garnish Mix 1⁄2 tsp of the ground turmeric with the salt and lime juice and rub into the fish steaks, then set aside. Put the onion, ginger and garlic in a blender and whiz to a smooth fine paste with a splash of water. Set aside. Heat the oil in a heavy-based, nonstick saucepan over a medium heat. Add the mustard seeds and as they begin to sputter, work quickly to add the cardamom pods, green chillies and curry leaves. Add the onion, ginger and garlic paste and fry for 1-2 minutes, then add the remaining ground turmeric, along with the water, sugar and salt. Mix well, then simmer for 1 minute. Reduce the heat to low, add the fish steaks and let them cook for a further minute. Add the coconut milk, cover and simmer gently for 4-5 minutes until the fish is moist and cooked through. Give the pan a gentle swirl a couple of times to make sure everything is mixed but the fish pieces don’t break up. Add the tamarind paste, black pepper and fresh coriander and stir well, simmering for 1 minute. Serve with plain basmati rice and a cucumber salad. Buy the book Thali by Maunika Gowardhan is published by Hardie Grant, price £22. To order a copy for £18.70 until 14 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved