SERVES: 4 very hungry people and 6 if serving with another curry.
It can sometimes be overwhelming reading a recipe with so many ingredients. I find it really helpful to firstly measure them all out as per the photo.
TO ROAST AND GRIND
2 tsp desiccated coconut
3 tsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
15 black pepper corns
1 Tbsp coconut sugar
1 large bay leaf
1 tsp smoked paprika or if you want it… as many hot red chillies as you can handle!
2 inches fresh turmeric grated
3 medium tomatoes chopped
FOR THE CURRY
1 kg white fish – firm is best. Tarakihi, Gurnard, Monkfish etc
4 tsp coconut oil – less if this sounds like too much for you but it does form the most delicious basis of the sauce!
1 tsp coarse ground mustard or mustard seed
2 - 3 hot green chillies, you know how hot you like it
1 bulb garlic
1 inch ginger
30 curry leaves (replace with fresh coriander at end of dish if you have no curry leaves).
Juice and zest of 2 limes
1 c coconut milk
1½ c fish or chicken or vege stock
Salt to taste
1. Heat your Ironclad Pan on low heat. Add all roasting ingredients apart from tomatoes and fresh turmeric and toast on low heat for 1 - 2 mins stirring all the time.
2. Grind together the roasted ingredients in your nutribullet till it’s a fine powder. Add tomatoes and turmeric and blitz till smooth. Don’t remove from the nutribullet. There’s more to go in there soon! And don’t clean the pan.
3. Heat 3 tsp coconut oil in your Ironclad Pan. Add mustard seeds or coarse ground mustard and let it splutter for a moment or two.
4. Add the roughly chopped onions, ginger, garlic, chillies and half the curry leaves and sauté until golden brown for 15 – 20mins. Stir frequently and do not burn the onions. This will ruin the flavour.
5. Remove sautéed onion mix from Ironclad Pan and add to spice mix in nutribullet and blitz till smooth.
6. Pour blitzed mixture into Ironclad Pan and sauté for 2 minutes.
7. Add coconut cream, lime juice and stock and simmer until it’s the desired thickness. Add water if you want it thinner, simmer longer if you like it thick.
8. Add fish and simmer on low-medium heat till cooked. 10-15mins depending on how chunky your fish is. You’ll know when it’s cooked because it will fall apart tender. Don’t overcook.
9. Finish off with another tsp of coconut oil and the remainder of the curry leaves (or coriander) and a little paprika.
10. EAT AND DREAM ABOUT GOA and YOGA.