Kingfish, potato and pea curry
Smart seafood choices mean fish will still be on the menu tomorrow.
Ingredients
60ml vegetable oil
2 tsp mustard seeds
1 tsp fenugreek seeds
8 curry leaves
1 red onion, halved and sliced
3cm piece ginger, grated
1 tsp turmeric
1/2 tsp dried chilli flakes
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground ginger
1 tsp paprika
3 tomatoes, seeded and chopped
2 tbsp tomato paste
1 tbsp tamarind paste
1 long green chilli, sliced
400ml water or stock
1/2 tsp salt
300g potatoes, diced
600g kingfish fillets, cut into bite-sized pieces
150g frozen peas
150ml coconut milk
4 tbsp fresh coriander, chopped
Method
Heat the oil in a shallow pan and add the mustard and fenugreek seeds and curry leaves. When they start to pop and crackle, add the onion and ginger, and cook for 5-6 minutes, until translucent. Add the remaining spices, stirring well, then add the tomatoes, tomato paste, tamarind paste, chilli, water or stock and salt, and cook over medium heat for 10 minutes, stirring occasionally.
Cook the potatoes in simmering salted water for 10 minutes or until tender, then drain.
Add the fish to the curry and cook for 6-7 minutes until cooked through. Add the potato, peas and coconut milk and heat through for 3 minutes, uncovered, stirring occasionally. Scatter with coriander and serve with steamed rice.
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Terry Durack is the chief restaurant critic for The Sydney Morning Herald and Good Food.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/kingfish-potato-and-pea-curry-20111018-29wnc.html