Fish curry

15 March 2016 - 02:44 By Sunday Times Food Weekly

Fish curryIngredients15ml (1 tbsp) sesame oil1 medium red onion (150g), thinly sliced1 garlic clove, crushed10ml (2 tsp) grated fresh ginger2 cloves2 cardamom pods1 small dried red chilli5ml (1 tsp) cumin seeds5ml (1 tsp) coriander seeds15ml (1 tbsp) garam masala10ml (2 tsp) ground turmeric1 lemon, halved4 fillets fresh white fish (eg hake, dorado, or farmed kabeljou)1 x 400g can chopped tomatoes250ml (1 cup) rosa tomatoes, halved150ml hot waterHandful fresh coriander, plus extra to serve1 packet baby spinach leaves175ml fat-free plain yoghurtMethodHeat the oil in a large, non-stick pan and fry the onion, garlic and ginger until soft. Crush the cloves, cardamom, chilli, cumin and coriander seeds in a pestle and mortar and add to the pan together with the garam masala, turmeric and a squeeze of lemon juice.Add the fish, either whole or cubed, and cook for 4-5 minutes until the fish has turned opaque. Stir in the canned tomatoes and rosa tomatoes, water and fresh coriander and simmer for about 15 minutes.Stir in the spinach and 150ml of the yoghurt and allow to reduce and thicken for 5 minutes. Serve topped with remaining yoghurt, a squeeze of lemon juice and extra coriander.Serves 6.

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