MUSTARD FISH CURRY
A deliciously easy fish dish that comes together with ingredients that you may already have sitting in your pantry and spice rack. Tempering the mustard seeds in coconut oil, along with the combination of herbs and spices, makes this fragrant curry the real deal. I love to serve it with steamed cauliflower rice or broccoli, pea & corn rice for a lighter dinner option.
Ingredients − Serves 3 to 4
- 600 g firm white fish, cut into chunks – such as mackerel, king fish, swordfish, snapper, mangrove jack or rankin cod
- 2 potatoes, cut into wedges and parboiled for 15 minutes
- 2 tsp Latasha’s Kitchen Turmeric Spice Magic
- 3 tbsp coconut oil
- 1½ tsp black mustard seeds, slightly crushed in a mortar and pestle
- 5 cm piece of cinnamon stick
- 6 sprigs fresh curry leaves
- 2 bay leaves
- 1 tsp fenugreek seeds, lightly crushed in a mortar and pestle
- 8 banana shallots, finely sliced or 2 medium brown onions, finely diced
- 3 green chillies, left whole or slit lengthways
- 3 garlic cloves, finely chopped
- 1 tbsp Latasha’s Kitchen Korma (Kuruma) Masala Paste
- ¼ cup water
- 1 tomato, chopped
- 1 cup water
- Juice of 1 lime
- 200 ml Ayam coconut cream
- Sea salt, to taste
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- Marinate fish pieces in Latasha’s Turmeric Spice Magic for 10 minutes.
- Parboil potatoes wedges for 15 minutes in salted water.
- Melt coconut oil in a heavy-bottomed pan. When hot, add the slightly crushed mustard seeds.
- As soon as the mustard seeds start to pop, add the cinnamon, curry leaves, bay leaves, fenugreek, shallots or onions and green chillies.
- Sweat all these ingredients until they are soft, translucent and aromatic; approx. 5 minutes if you’re using shallots and 10 minutes if brown onions are used.
- Next add Latasha’s Kitchen Korma (Kuruma) Masala Paste, ¼ cup water, chopped tomatoes and parboiled potatoes and simmer on low heat for 10 minutes.
- Then add the marinated fish, mix well with the paste and other ingredients then pour in 1 cup water. Cover with a lid and simmer for about 8-10 minutes, until the fish is just cooked through.
- Stir the lime juice and coconut cream into the curry and cook for another 3-4 minutes.
- Season with salt and serve with Broccoli, Pea & Corn Rice.
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