Fish Curry with Steamed Coconut Rice
INGREDIENTS
Fish Curry:
½ cup oil
2 medium onions, finely chopped
2 tbsp Supreme Garlic Paste
½ tsp Supreme Chilli Powder
2 tsp Supreme Cumin Powder
2 tsp Supreme Coriander Powder
½ tsp Supreme Turmeric Powder
Salt to taste
2 cups passata
¾ cup water
9/10 fillets of haddock
Chopped coriander
Potato & Tomato Chutney:
⅓ cup oil
1 medium onion, sliced
½ tsp Supreme Turmeric Powder
Salt to taste
1 ½ tsp Supreme Cumin Powder
1 ½ tsp Supreme Coriander Powder
1 chilli powder
3 tomatoes, roughly chopped
4 cups boiled potatoes
1 cup grated raw mango
1 ½ cups shredded white cabbage
1 cup chopped coriander
Juice of 1 lemon
Salt to taste
8 cloves of garlic, finely sliced and fried until golden
Coconut Rice:
2 cups Super Kernel Basmati Rice. Washed until water runs clear and soaked for 1 hour
Salt to to taste
1 ½ cups Supreme Coconut Milk
METHOD
Prepare the chutney first; heat oil in a frying pan over medium heat. Add onions and sauté until soft. Add salt, turmeric powder, cumin powder, coriander powder and chilli powder. Sauté for 1-2 minutes then add chopped tomatoes. Cook until tomatoes soften. Remove from heat and add to a mixing bowl along with boiled potatoes, grated raw mango, shredded cabbage, chopped coriander, lemon juice, fried garlic and salt to taste. Mix everything together, check for seasoning then set aside. Make the curry; heat oil in a large shallow frying pan over medium-high heat. Add onions and saute until soft, then add garlic paste and cook for 1-2 minutes. Now add turmeric powder, coriander powder, cumin powder, chilli powder, chilli flakes and salt. Sauté for 1-2 minutes then stir in passata. Simmer on low until the oil separates. Stir in water then gently add fish fillets. Spoon the sauce over the fillets, cover and simmer on low for 10 minutes or until fish is cooked through. Garnish with chopped coriander. Make the rice; bring a pot of salted water to a rolling boil over high heat. Add the rice and cook until Al dente (rice should still have a bite). Drain the rice then quickly pour back into the same pot along with coconut milk. Stir gently and place on the smallest burner over low heat. Cover and steam until all the coconut milk has been absorbed. Serve fish curry with steamed coconut rice and potato & tomato chutney.
