This is a delicious alternative to the standard take away. It takes a few extra steps and some extra lovn', and the results will be worth it. It's a delicious delicate fish curry unlike some of the standard sauces you get at local takeaways. I adapted this recipe from a 'do it yourself' curry box, and I think it came out even better. By the way I think chicken or turkey would work perfect with the flavors as well as fish. Enjoy.
300g firm fish (Salmon, cod, etc..)
1 400g can chopped tomatoes
2 chillies –or as hot as you’d like it
50g creamed coconut (3 tbsp.)
1 cinnamon stick
½ tsp peppercorns
½ tsp. cumin seeds
1 thumb size nob fresh ginger
3 garlic cloves
4 cardamom pods
2 whole cloves
1 tbsp. coriander dried
1 tbsp. ground cumin
1 tbsp. garam masala
½ tsp. turmeric
½ tsp. chili powder
10 curry leaves
2 tbsp. olive oil
Toast the spices, cinnamon, peppercorns, cumin seeds, cardamom, cloves, coriander, ground cumin, turmeric, chili powder on a low heat until they become fragrant.
Immediately take off heat and place in a bowl.
Next in a food processor puree the onion, ginger, and garlic. Set Aside.
Grate the creamed coconut and set aside
Add oil back into the pan that you toasted the spices, when hot add the puree and cook stirring constantly for 5 minutes.
Next add the toasted spices, stirring and cooking for a further couple minutes.
Next goes in the creamed coconut shavings, until melted.
Then add the tomatoes and curry leaves bring up to a boil until everything is combined.
Simmer the sauce for about 30-45minutes, stirring occasionally.
Make sure there is no skin on your fish.
Cut in chunks about 1-2 inches.
Gently lay the fish in the sauce and move around until covered by the sauce.
Turn the sauce down to low, and simmer for 5 more minutes or until the fish is firm and cooked.
Once finished serve over rice, or for low-carb alternative cauliflower rice, enjoy!