Madras fish curry!


I am often hesitant to try Asian recipes and more so Indian cuisine. We often get consumed by flavours we grow up with or recognise as adults. But I say don’t be afraid to expand your cooking ability, dive into them, if they inspire your senses. I was inspired to make this recipe by a friend. The photo she shared of the dish, a Rick Stein
recipe was enticing and looked delicious. Plus it’s all cooked in one pan in about 30 minutes, ideal for a weekly meal. I am also now more convinced that if you have fresh fish, strong spices will not ruin it but add another flavoursome dimension.

Recipe (serves 4)

4 tbsp olive oil
1 tbsp yellow mustard seeds
1 medium onion, sliced
3 garlic cloves, crushed
10 fresh curry leaves
2 tsp ground coriander
2 tsp ground turmeric
400g can chopped tomatoes
100ml oz tamarind liquid
2 green chillies, each sliced lengthways into 6 pieces
1 tsp salt
700g bream or snapper fillets
boiled basmati rice, to serve

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