This curry has lots of levels of flavour. It is sweet and tangy and very fragrant. For extra goodness I have loaded it with vegetables and served it with brown rice. Use a firm fish, such as monkfish, hapuku or kingfish, that will hold its shape once cooked.
Ingredients
| 1 | Onion, thinly sliced |
| 4 cloves | Garlic, minced |
| 2 cm | Fresh ginger, finely chopped |
| 20 | Curry leaves |
| 1 tsp | Mustard seeds |
| 1 | Chilli, finely sliced, optional |
| 2 tsp | Ground cumin |
| 3 tsp | Ground coriander |
| 1 tsp | Turmeric powder |
| 4 | Star anise |
| 6 | Cloves |
| 2 Tbsp | Brown sugar |
| 2 Tbsp | Tamarind concentrate, mixed with 2 Tbsp water |
| 2 | Tomatoes, chopped |
| 1 can | Coconut milk |
| 150 g | Green beans, trimmed |
| 2 | Red peppers, diced |
| 600 g | Monkfish fillets, or other firm fish, cut into 3cm pieces (Main) |
| 1 to serve | Coriander |
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Directions
- Heat a drizzle of oil in a large pan with high sides over medium high heat. Cook the onions until soft and slightly coloured, about 5 minutes, add the garlic, ginger, curry leaves, mustard seeds, chilli (if using), cumin, coriander, turmeric, star anise and cloves.
- Cook, stirring often, for a few minutes until it smells fragrant.
- Add the brown sugar, tamarind, tomatoes and coconut milk and let it come to a rapid simmer. Season with salt to desired taste.
- Add the green beans, peppers and fish and cook until the fish is just cooked through and the vegetables are cooked but still crunchy.
- Scatter over some coriander leaves and serve with brown rice.
To cook brown rice
- Combine 2 cups brown rice, 3 cups water and 1 tsp salt in a pot and bring to the boil.
- Cover with a tight-fitting lid, reduce the heat to low and let it cook for 15 minutes.
- Remove from the heat and let it steam for a further 7 minutes. Don't open the lid at all during this time.
