Indian in 7 fish curry with coconut and curry leaves - 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 Indian in 7 fish curry with coconut and curry leaves By You Magazine - October 20, 2019 This light South Indian curry is almost a stew, but unlike many southern dishes that are fiery hot, it’s quite mild. I love it best with plain boiled rice and a dash of lemon juice squeezed on top. I use full-fat canned coconut milk as the reduced-fat one does not give this curry the creaminess it needs. Gareth Morgans SERVES 4 2 onions, finely chopped 2 fresh green chillies, finely chopped (seeds and all) 1 tsp ground turmeric 2 tomatoes, finely chopped (seeds and all) 4 firm skinless fish fillets, such as salmon, halibut or cod loin 400ml can coconut milk 10 fresh or 15 dried curry leaves, chopped or crumbled STORE-CUPBOARD STAPLES 2 tbsp sunflower oil 2 tsp ginger-garlic paste (see below, or good quality variety from a jar) salt 1. Heat the oil in a saucepan. Stir in the onions and cook for 4-5 minutes over a high heat until they start to brown. Reduce the heat and cook for a further 3-4 minutes until soft. 2. Add the ginger-garlic paste and chillies then cook for 30 seconds until the raw garlic smell disappears. Add the turmeric and cook for a few seconds. Add the tomatoes and cook over a high heat for 4-5 minutes, or until they soften and can be easily mashed with the back of a spoon. 3. Move the mixture to the sides of the pan and place the fish fillets in the centre of the pan, adding a few extra drops of sunflower oil if the pan is too dry. Fry on both sides for 2-3 minutes until well sealed and half cooked. 4. Pour in the coconut milk, add the curry leaves and season with salt. Cook over a low heat, covered, for about 8 minutes or until the fish is tender. Serve hot with plain boiled rice. MY STANDBY GINGER-GARLIC PASTE Combine 1 part peeled and chopped fresh ginger (scrape the thin skin off with a teaspoon) and 2 parts (by volume) peeled and chopped garlic. If making a small amount, you can grate both or crush them using a mortar and pestle. For larger amounts, blitz the peeled and chopped ginger and garlic in a blender, along with a little cold water to turn the blades and make a smooth paste. You can store the paste in the fridge. Put it into a clean jam jar and cover the surface with oil (any cooking oil); it will keep for up to 3 weeks (top up the oil as necessary). GET MONISHA’S BOOK WITH 20 PER CENT OFF Indian in 7: Delicious Indian Recipes in 7 Ingredients or Fewer by Monisha Bharadwaj is published by Kyle Books, price £17.99. To order a copy for £14.40 with free p&p until 3 November visit mailshop.co.uk, or call 01603 648155. 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