- Home /
- Recipes /
- Ingredients /
- Fish recipes /
- Fish curry
Fish curry
Fragrant sauce, fluffy rice & poppadoms
1 hr 10 mins
Not Too Tricky
serves 10
About the recipe
Delicious, gentle and fragrant, this curry sauce can hero any wonderful fish. I’ve kept it simple and accessible with salmon and prawns, but you can also flake in crabmeat, lobster, bass or whatever is at its seasonal best. Enjoy.
Ingredients
750g brown basmati rice
1kg side of salmon, scaled, skin off and reserved, pin-boned, from sustainable sources
400g frozen raw peeled prawns, from sustainable sources
10 uncooked poppadoms
2 lemons
CURRY SAUCE
4 fresh green chillies
4 cloves of garlic
4 x 5cm pieces of ginger
1 bunch of fresh coriander (30g)
4 onions
vegetable oil
1 tablespoon black mustard seeds
2 teaspoons fenugreek seeds
1 large handful of curry leaves
1 stick of cinnamon
4 whole cloves
2 teaspoons ground turmeric
2 x 400g tins of plum tomatoes
2 x 400ml tins of light coconut milk
2 tablespoons mango chutney
Method
Preheat the oven to 180ºC/350ºF/gas 4. To make the sauce, deseed the chillies, peel the garlic and ginger, and finely chop it all with the coriander stalks. Peel and finely chop the onions, keeping them separate. Heat 4 tablespoons of vegetable oil in a large casserole pan on a medium heat. Add the mustard seeds and once they start to pop, add the fenugreek seeds, curry leaves, cinnamon, garlic, ginger, coriander stalks and most of the chilli. Stir and fry for 5 minutes, then stir in the onions. Cook for another 10 minutes, or until the onions are soft and golden, then stir in the cloves and turmeric. Tip in the tinned tomatoes, breaking them up with a wooden spoon, pour in the coconut milk with 1 tin’s worth of water, and add the mango chutney. Bring to the boil, simmer for 10 minutes, or until slightly thickened and creamy, then taste and season to perfection.
Cook the rice in a pan of boiling salted water, according to the packet instructions, then drain. Meanwhile, halve the salmon and place in the sauce with the prawns, making sure it’s all submerged. Lightly rub the salmon skin with oil and lay on a baking tray. Put the curry and the tray of skin in the oven for 20 to 25 minutes, or until the salmon is just tender and the skin is crisp and golden. One-by-one, puff up your dry poppadoms in the microwave for around 30 seconds each.
Serve the curry with the rice, poppadoms, the snapped-up crispy skin, lemon wedges, and the reserved chilli and coriander leaves, then tuck in.