Jess Daniell is the creator and founder of Jess’s Underground Kitchen, a home-style ready-meal and catering business. Jess also runs two amazing delis in Auckland’s Herne Bay and Remuera. Here she shares her deliciously simple fish curry recipe with us:
Fresh and fragrant, this is a soulful curry that’s just as enjoyable after a long day at the beach in summer as it is in the heart of winter. Choose a firmer-fleshed fish so it holds up in the sauce and experiment with different types of sustainably-sourced fish – I like it with monkfish or trevally, as well as the more common terakihi, hapuka and gurnard. - Jess
Ingredients
| 2 tsp | Coconut oil |
| 4 whole | Dried chillies |
| 1 Tbsp | Brown mustard seeds |
| 1 tsp | Coriander seeds |
| 1 tsp | Cumin seeds |
| 2 sprigs | Curry leaves, or 1 tsp curry powder |
| 1 | Onion, sliced |
| 4 | Garlic cloves, crushed |
| 1 Tbsp | Turmeric |
| 1 Tbsp | Tomato paste |
| 1 Tbsp | Fish sauce |
| 1 | 400ml can coconut milk (Main) |
| 1 | 400g can diced tomatoes (Main) |
| 2 Tbsp | Tamarind puree (Main) |
| 600 g | White fish fillets, diced (Main) |
| 1 large handful | Fresh coriander (Main) |
| 4 to serve | Lemon wedges |
Directions
- Heat coconut oil in a large, heavy-bottomed saucepan over medium heat. Addchillies, mustard seeds, coriander seeds and cumin seeds and cook for 1-2 minutes, until fragrant and starting to pop. Add curry leaves, onion and garlic and cook, stirring occasionally for 4-5 minutes or until the onions are soft.
- Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and simmer for 5 minutes or until the fish is just cooked through. Taste and season with salt and freshly ground black pepper.
- Serve with coriander leaves and fresh lemon wedges.
Tip:This curry sauce is a great base for chicken too, or keep itvegewith chunks of roasted cauliflower and chickpeas (omit the fish sauce).
