Sashi's Fish Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fish Curry

Step 2

1. Dry roast the coriander, cumin, cardamom and cinnamon in a small frypan until fragrant and lightly brown. Remove from heat and place into a food processor along with shallots, garlic, ginger and chilli to make a smooth paste.In a large saucepan, add coconut oil and when hot curry leaves.

Step 3

2. Cook until crispy then add spice paste and cook until fragrant, about 1-2 minutes.

Step 4

3. Add ground turmeric and chilli powder and cook for 6 minutes.

Step 5

4. Add coconut milk and 1 ½ cups water and reduce the heat to low.

Step 6

5. Once the curry comes to boil, add tamarind, sugar and salt.

Step 7

6. Add the fish to sauce and simmer gently, basting fish with sauce and turning halfway, until fish is just cooked through, about 6-8 minutes. Remove the fish from sauce and place on a tray.

Step 8

Cumin Rice

Step 9

1. Mix ingredients in a large non-stick saucepan along with 2 cups water.

Step 10

2. Bring the rice to a boil and reduce the heat and simmer, covered, for 10 minutes.

Step 11

3. Remove the rice from the heat and rest for 5 minutes.

Step 12

4. For the Cucumber and Pineapple Archar, place ingredients into a large bowl and set aside to pickle for 20 minutes.

Step 13

5. Using a 6 or 7 cm round ring cutter, mould rounds of Cumin Rice into the centre of each plate. Top with a portion of fish and garnish with Cucumber and Pineapple Archar and coriander leaves.

Step 14

6. Serve the curry sauce in a serving jug on the side.

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