Main Dishes
Quick fish curry
An incredible coconut Quick fish curry that Giorgio Locatelli says is the best he’s ever had.
Ingredients
- 3 tbsp sunflower oil
- 2 large onions, finely chopped
- 4 garlic cloves, crushed
- 4cm/1½in fresh root ginger, finely grated
- 1 tsp ground coriander
- 2 tsp garam masala
- 10 curry leaves
- 2–3 tbsp palm sugar (available from Asian grocers) or light brown sugar
- 400g tin coconut milk
- 3 limes, juice only
- 5 vine-ripened tomatoes, chopped and blended
- 700g/1lb 9oz skinless salmon fillet, cut into 2cm/¾in-wide finger-length pieces
- 3 tbsp grated creamed coconut, to garnish
- handful fresh coriander, chopped, to garnish
- freshly steamed basmati rice, to serve (optional)
Method for Quick fish curry
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Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 minutes, or until soft and starting to turn golden.
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Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 minutes, or until slightly reduced.
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Add the salmon and gently poach for 5–6 minutes.
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Serve with steamed basmati rice if desired, garnished with coconut cream and fresh coriander.
Quick fish curry