serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Communal Table
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 4 garlic cloves, crushed
- 1 tsp minced fresh turmeric
- 2 tsp minced ginger
- 4 small green chillies, minced
- 5 tbsp coconut oil
- 1 brown onion, finely sliced
- 12 curry leaves
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- ¼ tsp ground cloves
- ½ tsp ground cardamom
- 400 ml coconut milk
- 1 tsp sea salt
- 600 g white fish fillets, skin removed and cut into large pieces
- 30 ml lime juice, strained
- 3 tbsp chopped coriander leaves
- 3 tbsp fried curry leaves
Instructions
- In a small food processor, blend the garlic, turmeric, ginger and chillies with 1 tablespoon oil to make a paste.
- Heat a wok or frying pan over medium heat, add the remaining coconut oil and cook the onion for 3 minutes, or until softened.
- Add the turmeric garlic paste with the curry leaves and cook for 2 minutes.
- Add the ground spices, stir to combine, and cook for a further 2 minutes, or until fragrant.
- Add the coconut milk and sea salt and gently bring to the boil, then reduce heat to low and simmer for 5 minutes to allow the flavours to infuse. Add the fish and simmer for 4-5 minutes or until just cooked. Season with salt and lime juice.
- Stir through the coriander leaves and scatter over the fried curry leaves to serve.
Photography by Kitti Gould.
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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.
Stream free On Demand
Communal Table
