Halibut Fish Curry

Halibut Fish Curry

Serves 2 generously with leftovers if served with other dishes

Ingredients

40g ghee or 3 tablespoons oil
2 onions peeled and chopped
25g fresh ginger peeled and finely grated
2 cloves crushed garlic
½ teaspoon ground turmeric
½ teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala powder
400g can chopped tomatoes
Salt
1 small green chilli halved and deseeded
White fish fillets cut into small pieces (pictures show halibut misshapes)
Chopped coriander leaves to garnish

Method

Heat the ghee or oil in a large frying pan and fry onions until light brown
Add ginger, garlic, turmeric, chilli powder, cumin, coriander and garam masala and fry for about a minute. Be careful not to burn the mixture. Add a little water if dry
Add tomatoes, salt and green chilli. Stir well and cook for about 20 minutes
Add the fish pieces and continue cooking until the fish is cooked through
Remove the green chilli pepper, garnish with chopped coriander leaves and serve with naan or coconut rice and other dishes

Coconut Rice

Serves 2 generously with leftovers if served with other dishes

Ingredients
1 cup basmati rice
½ teaspoon fennel seeds
6 black peppercorns
1 bay leaf
½ teaspoon cumin seeds
Small piece cinnamon stick
10 curry leaves
Salt
1 teaspoon coconut oil
1 cup coconut milk (about half a can)
1 cup water

Method

Soak rice in salted water for 30 minutes then drain
Add spices and 1 teaspoon salt to rice along with coconut oil
In a separate pan, heat the coconut milk and water until almost boiling and tip into the rice
Bring the rice, spices and coconut milk mixture to the boil, put a lid on the pan, reduce the heat to very low and cook until rice is tender and all the liquid has been absorbed
Switch off the heat and leave to steam for 5 to 10 minutes 

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