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| SUNDAY |
Parsee Green Fish Curry
Enjoy this simple fish curry that does not require a lot of preparation. Pomfret will give the best flavour – although monkfish, halibut and cod work well too. Papadums and plain rice are great for ‘mopping up’.
2 tbsp sunflower oil
1 onion, finely sliced
4 garlic cloves, crushed
4cm piece fresh root ginger, crushed
2 green chillies, deseeded and finely chopped
1⁄2 (half) tsp ground turmeric
400ml can coconut milk
4 green cardamom pods, lightly crushed
4 cloves
5-6 curry leaves
2cm piece cinnamon stick
2 tbsp freshly chopped coriander
4 fish steaks or 400g thick skinless white fish fillet, cut into large chunks
Salt, to taste
Heat the oil in a large pan, add the onion and cook for a few minutes or until translucent, but not coloured. Add the garlic, ginger and chillies and cook for a further minute or two, taking care not to let them brown. Stir in the turmeric, cook for a few seconds then blend in the coconut milk. Bring to a steady simmer, stirring right from the bottom of the mixture.
Add a pinch of salt; then the cardamom, cloves, curry leaves and cinnamon stick. Simmer, uncovered, for a few minutes or until the sauce has thickened slightly. Then add the coriander.
Add the fish and cook for 2–4 minutes depending upon the thickness of the steaks or cubes. Cover the pan, remove from the heat and let the fish cook in the residual heat of the curry for 4–5 minutes.
Cyrus’ Tip
The cardamom and cloves can be put into the pan before the onions, if you wish – but lightly crush the cardamom pods first or they can explode in the hot oil.
Cassia bark Cassia bark is the inner bark of a relative of the cinnamon tree. It tastes similar to cinnamon but is less fragrant. You can substitute cinnamon for cassia bark, but be aware that cinnamon is much stronger.
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| Serves 4 |
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