Ingredients
- Firm white fish (hake or similar) or raw king prawns (1 large fillet or about 20 prawns)
- 2 tsp curry powder or tumeric ( I prefer curry powder)
- 1 tbsp coconut oil
- 1 large onion, sliced very finely into half rings
- 1 large fresh red chilli - de seeded and very finely sliced
- small piece of fresh ginger - peeled and grated
- Good pinch of freshly ground cumin
- Coconut milk or coconut cream ( I have used both and both work fine ) - 1 tin
- 1 tbsp tamarind paste (I got mine from Foxs Herb and Spices)
- Fish stock powder - about 1 good tsp ( I use Essential cuisine)
- Fresh coriander leaves to finish
- Sea salt
- Lemon or basmati rice to serve with
Method
- Firstly chop your fish into chunks if using and then marinate in some of the curry powder
- Melt your coconut oil in large frying pan and gently cook without colouring (tip sprinkle with a little salt as this makes the onions sweat rather than browning) until softened.
- Once the onions are softened add the finely chopped red chilli and the grated ginger, cook for a few minutes, then add the remaining curry powder, cumin and tamarind paste and cook for a few more minutes.
- Now add the coconut milk or cream to the pan and fish stock powder, if necessary add a little water to get your desired consistency of sauce, stir and simmer , taste for seasoning.
- Add the fish to the sauce and cook for a few minutes until cooked or your prawns are pink , do not over cook your fish, it only takes a few minutes to cook.
- Serve with rice and roti and serve sprinkled with fresh coriander.
Check out an earlier post for a roti recipe