Tomato coconut curry sauce
( SERVES 6 )
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