Great Recipes - Kashmir Coconut Fish Curry Recipe

  
 

Kashmir Coconut Fish Curry Recipe

 

Ingredients

  • 30ml/2 tbsp vegetables oil

  • 2 onion, sliced

  • 1 green pepper, seeded and sliced

  • 1 garlic clove, crushed

  • 1 dries chili, seeded and chopped

  • 5ml/1 tsp ground coriander

  • 4ml/1 tsp ground cumin

  • 2.5ml/1/2 tsp ground turmeric

  • 2.5ml/1/2 tsp hot chili powder

  • 2.5ml/1/2 tsp garam masala

  • 15g/1/2 oz plain flour

  • 115g/4 oz creamed coconut, chopped

  • 675g/1 1/2 lb haddock fillet, skinned and chopped

  • 4 tomatoes, skinned, seeded and chopped

  • 15ml/1 tbsp lemon juice

  • 30ml/2 tbsp ground almonds

  • 30ml/2 tbsp double cream

  • fresh coriander sprigs, to garnish

  • Nan bread and boiled rice, to serve

Serves 4

Method:

  1. Heat the oil in a large saucepan and add the onions, pepper and garlic. Cook for 6-7 minutes, until the onions and pepper have softened. Stir in the chopped dried chili, all the ground spices, the chili powder, garam masala and flour, and cook for 1 minute.

  2. Dissolve the coconut in 600ml boiling water and stir into the spicy vegetable mixture. Bring to the boil, cover and then simmer gently for 6 minutes.

  3. Add the fish and tomatoes and cook for 5-6 minutes, or until the fish has turned opaque. Uncover and gently stir in the lemon juice, ground almonds and cream. Season well, garnish with coriander and serve with Nan bread and rice.