RECIPE | Whole fish with curry sauce
This piquant, onion-based curry sauce adds bags of flavour to a simple supper of baked fish
Serves: 4-6
Fish:
1kg whole sustainable fish
Salt and white pepper
Sunflower or canola oil
Curry sauce:
45ml (3 tbsp) sunflower or canola oil
3 onions, peeled and sliced into rings, not too finely
3 cloves garlic, peeled and finely chopped
A thumb-size piece of ginger, peeled and finely grated
20ml (4 tsp) black mustard seeds
12 black peppercorns
3 whole white cardamom pods
1 red chilli, de-seeded and finely chopped
3 bay leaves
30ml (2 tbsp) sugar
60ml (4 tbsp) rice vinegar or white wine vinegar
10ml (2 tsp) turmeric
7.5ml (1½ tsp) white pepper
10ml (2 tsp) cumin
10ml (2 tsp) mild curry powder
5ml (1 tsp) salt
Zest and juice of 4 limes (or use 3 lemons)
5ml (1 tsp) finely grated lime (or lemon) zest
A few large sprigs of lemon thyme
250ml (1 cup) water
To serve:
Sprigs of fresh lemon thyme
Fresh lemon leaves
Method:..
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