INDIAN FISH CURRY RECIPES

Steps:

• <b>Make the curry base</b>
• In a deep fry pan or wok over medium-low heat, warm the oil. Add the onion, garlic and ginger and cook until the onion is soft but not browned, about 5 minutes. Stir in the curry powder and cook for 1 minute. Add the coconut milk, chilies and 1 tsp. of the salt. Cook until fragrant and slightly thickened, about 15 minutes.
• <b>Season the fish</b>
• Meanwhile, place the fish in a shallow bowl. Sprinkle with the turmeric and the remaining 1/2 tsp. salt and toss to coat evenly.
• <b>Finish the curry</b>
• Add the tomatoes, lemon juice and hot water to the curry base and bring to a simmer over medium heat. Taste and adjust the seasoning with salt. Add the fish to the curry and cook until it begins to flake apart, about 5 minutes. Transfer to plates and serve. Serves 4.
• Adapted from Williams-Sonoma Food Made Fast Series, <i>Seafood,</i> by Jay Harlow (Oxmoor House, 2007).

Steps:

• Heat a glug of oil in a large frying pan or sauté pan with a lid and fry the mustard seeds and curry leaves until they start to pop and smell fragrant. Stir in the onion, ginger, garlic and chilli and cook for 5-6 minutes over a medium heat. Stir in the ground spices and chilli flakes (if using) and cook for another minute.
• Add the tomatoes and simmer for 10 minutes (add a splash of water if it looks dry) and continue to cook until the tomatoes break down. Stir in the coconut cream and bring back to a fast simmer, then season and squeeze over the lime (add the rinds to the sauce too for extra flavour). Simmer for 5 minutes more until thickened and rich.
• Nestle the fish in the sauce and rest the lid loosely on top. Cook over a gentle heat for a few minutes until the fish is cooked through and opaque. Serve scattered with coriander leaves with rice or naan bread and extra lime wedges.