Tomato coconut curry sauce

Tam West

This curry sauce for fish includes sweet confit tomatoes that have been slow roasted in olive oil. See here for how to go about it.

Curry powder

1 Tbsp	Ground cumin (Main)
1 Tbsp	Ground coriander (Main)
1 Tbsp	Ground cardamom (Main)
1 Tbsp	Garam masala (Main)
1 tsp	Cayenne, or use chilli powder (Main)
1 tsp	Ground turmeric, or use ground mace or nutmeg

Curry

1	Onion, evenly chopped
2	Celery stalks, evenly chopped
1	Green capsicum, evenly chopped
¼	Eggplants, evenly chopped
1	Green chilli, finely chopped
1 bunch	Coriander stalks, finely chopped
3	Garlic cloves, smashed to a paste with 1 tsp salt
2 cm	Fresh ginger, finely grated
2 cm	Turmeric root, finely grated
1 drizzle	Oil, for frying vegetables
2 Tbsp	Curry powder, see recipe
1 handful	Curry leaves (Main)
1 ½ cups	Confit tomatoes, see link above to recipe (Main)
⅔ cup	Coconut milk (Main)
1	Lemon, enough juice to season according to taste
6 servings	Tarakihi, or kahawai or fish of choice, skin on, cut into large chunks (Main)
6 servings	Cooked rice

Directions

1. To make the curry powder, mix all spices together and store in an airtight jar.
2. Gently fry all chopped veges, chilli, coriander, garlic paste, ginger and turmeric in a little oil until fragrant. Add 2 Tbsp of the curry powder mix and a handful of curry leaves and cook with vegetables.
3. Add confit tomatoes and coconut milk and simmer gently until everything is tender and the sauce is creamy. Season with lemon juice. Add big chunks of skin-on fish (terakihi, kahawai or otherwise) and simmer until fish is just cooked. Serve with rice.

More of Warren's recipes with slow-cooked (confit) tomatoes

• Confit tomatoes
• Roasted vegetable salad
• Confit tomato bagel