serves
4
prep
25 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
25
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 600 g halibut, or other firm white-fleshed mild fish fillets such as rockling, cut into large pieces
- steamed rice, to serve
Marinade
- ½ tsp ground turmeric
- 1 large garlic clove, made into a paste
- 10 g ginger, peeled and made into a paste and the juice squeezed out (with your hands)
- 2 large pinches of salt
- 2 tsp lemon juice
- 1 tsp vegetable oil
Sauce
- 140 ml coconut or vegetable oil
- ⅔ tsp brown mustard seeds
- ⅓ tsp fenugreek seeds
- 15 fresh curry leaves
- 2 medium onions, finely chopped
- 30 g finely chopped or grated ginger
- 45 g garlic cloves (about 10-11 large cloves)
- 1 large tomato
- ⅔ tsp ground turmeric
- 2 tsp ground coriander
- 1½ tsp ground fennel
- ¼ tsp red chilli powder, or to taste
- 1 scant tsp garam masala
- 400 ml can coconut milk
- 4 small Indian green chillies, pricked with the tip of a knife
- 1½-2 tbsp white wine or other vinegar
- 50 g coconut cream
- salt to taste and a good pinch of freshly ground black pepper
Marinating time 20 minutes
Instructions
For the marinade, combine all the ingredients in a large bowl. Add the fish pieces, toss to coat well, then stand for 20 minutes to marinate.
Heat 60 ml (¼ cup) oil in a large non-stick saucepan over medium heat. Add the mustard and fenugreek seeds and once the popping slows down, add the curry leaves, followed by the onion and a pinch of salt. Cook until soft and golden. Add the ginger and cook for another 30 seconds or until fragrant.
While the onion is cooking, process the tomato and garlic in a blender until smooth. Add to the onion with the ground spices, then season to taste and cook for 10 minutes or until the oil is released from the masala.
Add the coconut milk, 350 ml water, green chilies and vinegar and bring to the boil. Cook for a few minutes, taste and adjust seasoning.
Heat 2 tablespoons remaining oil in a non-stick frying pan over high heat and cook the fish for 1-2 minutes or until golden but not cooked through. Transfer the fish to the pan with the sauce, add the coconut cream and simmer very gently for 1-2 minutes or until the fish is just cooked through.
starts Monday 4 April 2016 on Food Network Australia. Visit the for recipes and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
