Fish and tomato curry
Photo by Babiche Martens
I love this curry recipe based around a tin of tomatoes, garlic, ginger, a few spices and some beautiful fresh fish fillets. I always add a little sweetness when cooking with tomatoes, but if you would rather be sugar-free you can leave it out.
For the curry paste
For the curry
|1||Onion, diced small|
|1 Tbsp||Ground coriander|
|2 tsp||Ground cumin|
|1 Tbsp||Lemon zest|
|1 tin||Diced tomato, 400g|
|1 tsp||Brown sugar|
|1 tin||Coconut milk, 420g|
|150 g||Green beans, halved|
|4||Terakihi fillets, cut into 3cm pieces|
|1 cup||Chopped coriander|
|4 servings||Cooked rice, to serve|
- Place the chillies, ginger, garlic and salt in a mortar and pestle. Pound until it becomes a paste.
- Heat the oil in a heavy-based large pot. Add the paste and cook until it sizzles and smells aromatic.
- Add the onion, cooking for a few minutes to soften. Add the coriander, cumin, turmeric, zest and curry leaves, cooking for 2 minutes.
- Pour in the tomatoes, brown sugar and coconut milk, bringing to a simmer for 10 minutes.
- On a lower heat add the beans, cooking for 2 minutes, then place in the fish fillets to cook without too much stirring or they will break up. Test a bit, when the fish is cooked it is ready to serve.
- Season, fold through the coriander and serve with hot, steaming rice.
More of Angela's tropical-flavoured recipes