Spicy Coconut and Tomato Fish Curry
Ingredients
1 red capsicum
1 small eggplant
CURRY
2 tablespoons vegetable oil
8 shallots, halved
½ red onion, diced
1 tablespoon finely chopped fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 coriander ground coriander
½ teaspoon ground kashmiri
5 cardamom pods
3 cloves garlic, finely chopped
20 curry leaves
1 cinnamon quill
300g tomatoes, cored and halved
1 teaspoon caster sugar
200mls coconut milk
1 teaspoon garam masala
3 tarakihi fish fillets, cut into bit sized pieces
sea salt
COCONUT & GINGER RICE
1 teaspoon vegetable oil
1 tablespoon chopped fresh ginger
1 & 1/2 cups basmati rice
285ml coconut milk
285ml of water
1 teaspoon salt
TO SERVE
vegetable oil
curry leaves
Method
Heat oven to 190ºC and line a tray with baking paper.
Trim and cut capsicum and eggplant into 3cm chunks. Place on the lined tray and toss with 1 tablespoon of the vegetable oil. Season with salt and cracked pepper and roast for 20 minutes.
Heat remaining oil in a heavy based pan. Add the shallots, onion and ginger and gently fry over a low heat for 5 minutes. Add the spices and garlic and fry briefly until aromatic, then add the curry leaves and fry for a further 2 minutes.
Add the cinnamon quill, tomatoes and caster sugar and simmer for 20 minutes.
While the curry is cooking, heat oil for the rice in a saucepan. Add the ginger and fry briefly until aromatic. Add the rice, coconut milk, 285ml of water and salt and bring to a simmer. Place the lid on top and gently simmer
for 10 minutes.
When the rice is done, remove from the heat and set aside to steam with the lid on for a further 10 minutes.
Once the capsicum and eggplant are roast, add to the curry with the coconut milk and simmer for a further 10 minutes. Then add the garam masala and fish and cook for a further 3-4 minutes or until the fish is cooked through. Season with sea salt.
In a small sauté pan, fry extra curry leaves in hot oil until crispy. Serve on top of the fish curry.
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