Ingredients
- 1 tsp cloves
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp cayenne
- 1 tsp sweet paprika
- 2 star anise
- ½ tsp turmeric
- 1 tbsp coconut sugar
- 1 tsp salt
- 5 cloves garlic
- 3cm piece fresh ginger
- 1 ½ tbsp white vinegar
- 3 tbsp olive oil
- 1 onion
- 1 tbsp tomato paste
- 400ml coconut milk
- 2 green chilli, split lengthways
- 4 medium potatoes (Oamaru Organics, Ettrick Gardens)
- 600g fish (ideally firm fleshed fish) (Harbour Fish)
Fish Curry
Method
- In a fry pan on moderate heat cook the first 7 spices until fragrant and then either blend in a food processor with the salt, sugar, garlic, vinegar, 1 tbsp of oil and ginger or use a mortar and pestle to make a paste Finely dice the onion
- Heat a pot and add the remaining 2 tbsp of olive oil cook the onion on a medium heat until it is soft and starting to colour slightly Add the spice paste and cook for a minute until fragrant
- Add the tomato paste and cook for another minute Add the coconut milk, green chilli and 400ml water
- Peel and dice the potatoes into 3cm cubes, add to the curry and bring to a boil and then reduce to a simmer
- Continue to simmer the curry until the potatoes are almost tender and it has thickened slightly
- Cut the fish into 2cm chunks and add to the curry
- Simmer until the fish is just cooked Serve with rice and garnish with fresh coriander
