Fish Curry With Turmeric
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4 people
- 2 teaspoons ground turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds
- 2 tablespoons oil
- 2 onions, peeled and finely diced
- 4 cloves garlic, peeled and finely diced
- 2 tomatoes, chopped
- 3/4 cup stock (fish, chicken or vegetable)
- 500g/1.1lbs snapper fillets (or barramundi), cut into 5-6 portions
- 200ml/7flozs. coconut cream
- Chilli flakes and coriander (optional)
Step 1 - Heat a large saucepan on medium to high heat and add the turmeric, cumin seeds and mustard seeds and dry fry (don't add oil) for a minute or so. Add the oil, onions and garlic and stir to coat them with the spices. Fry for about 5 minutes or until soft and fragrant.
Step 2 - Add tomatoes and cook until soft-press down on them with your wooden spoon if you need to. I also added some zucchini stems as well because I had some left over from another recipe.
Step 3 - Add the stock and then nestle snapper fillets in amongst the onions and stock. Simmer gently with the lid on for 10 minutes turning over carefully once halfway through. Add coconut cream on top. Season with salt and pepper. Add chilli flakes and coriander if you have them.