This yummy recipe is my favourite curry. I found it in my huge old Charmaine Solomon Complete Asian cookbook. It takes roughly twenty minutes to make and probably five or ten to eat it’s that delicious 😄. It is also gluten free and lactose free for anybody like my husband who is allergic to both.
First get your ingredients to hand.
500gm firm fish fillets
2 tablespoons oil
6-8 curry leaves (I could not get any this time so left them out)
1 medium onion, finely sliced
2 garlic cloves, finely sliced
1 tablespoon finely grated fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cummin
1/2 teaspoon ground turmeric
1/2-1 teaspoon chilli powder
1/2 teaspoon ground fenugreek
2 cups coconut milk
1 1/2 teaspoons salt or to taste (I forgot to put this in and didn’t miss it 😄)
Lemon juice to taste.
Make sure your fish fillets are fairly uniform in size so they cook evenly. Heat oil in a wok or pan and fry curry leaves if using them till slightly brown. Beware, they spatter! Add the onion, ginger and garlic and fry until onion is soft and golden.