Tomato coconut curry sauce
Photo by Tam West
This curry sauce for fish includes sweet confit tomatoes that have been slow roasted in olive oil. See here for how to go about it.
|1 Tbsp||Ground cumin|
|1 Tbsp||Ground coriander|
|1 Tbsp||Ground cardamom|
|1 Tbsp||Garam masala|
|1 tsp||Cayenne, or use chilli powder|
|1 tsp||Ground turmeric, or use ground mace or nutmeg|
- To make the curry powder, mix all spices together and store in an airtight jar.
- Gently fry all chopped veges, chilli, coriander, garlic paste, ginger and turmeric in a little oil until fragrant. Add 2 Tbsp of the curry powder mix and a handful of curry leaves and cook with vegetables.
- Add confit tomatoes and coconut milk and simmer gently until everything is tender and the sauce is creamy. Season with lemon juice. Add big chunks of skin-on fish (terakihi, kahawai or otherwise) and simmer until fish is just cooked. Serve with rice.
More of Warren's recipes with slow-cooked (confit) tomatoes