Ingredients
- 300gm White Fish
- Basmati Rice to serve
- 1 can Coconut Cream
Dry Spices
- 1tbspn Fennel Seeds
- 1tbspn Mustard Seeds
- 1 Cinnamon Quill
- 6-8 Fresh Curry Leaves
- 30gm Ghee
Curry Paste
- 2 Garlic Bulbs
- 20gm Fresh Ginger
- 1 Onion
- 2 Tomatoes
- 2 Chillies
- 2 Tbsp Turmeric Powder
- 1 Bunch Coriander Roots and Stalks
Method
In a food processor blitz all the ingredients in the curry paste. In a heavy-bottomed pot heat the ghee, add the dry spices and cook for 2-3 minutes. Add the curry paste and cook for a further 5 minutes. Add the Coconut cream and simmer for 6-7 minutes. Add the fish chopped into bite-sized pieces and cook gently for 4 minutes. Finish with chopped coriander and serve with rice.