Gordon Ramsay’s Southern Indian Fish Curry

This lightly spiced, creamy curry with a delicate sweet-and-sour flavour is popular throughout south India.

Southern Indian fish curry.

This lightly spiced, creamy curry with a delicate sweet-and-sour flavour is popular throughout south India. The coconut and ginger rice is rich and fragrant, and delicious served with any Asian main course.

SOUTHERN INDIAN FISH CURRY

½ tablespoon flavourless oil, e.g. peanut, for frying

2 onions, peeled and finely sliced

2 teaspoons mustard seeds

1 teaspoon ground turmeric

2 teaspoons ground cumin

3cm piece of fresh root ginger, peeled and grated

1-2 long red chillies, deseeded and finely chopped, to taste

1 x 400ml can reduced fat coconut milk

1-2 tablespoons tamarind paste

1 small aubergine, cut into bite-sized pieces

2 carrots, chopped into bite-sized rounds

200g green beans, topped and tailed and cut in half

600g meaty white fish, cut into bite-sized pieces

Sea salt and freshly ground black pepper

To serve

Coconut and ginger brown rice

2 tablespoons desiccated coconut, toasted (optional)

Place a large, high-sided frying pan over medium heat and add oil. Once hot, add the sliced onions with a pinch of salt and sauté for 8-10 minutes, until completely soft. Add spices and cook for a further minute until fragrant, then add ginger and chillies and cook, stirring, for a further minute. Pour in coconut milk, tamarind paste and 400ml of water (use the empty coconut milk can to measure the water). Season with salt and pepper, stir well and bring to a simmer. Once sauce is simmering, add aubergine and continue to cook for 5 minutes, then add carrots and simmer for 10-15 minutes until carrots and aubergine are tender and sauce has thickened a little. Add green beans and cook for a further 3 minutes, then add fish. Stir well to coat, then cook for 3-4 minutes, until fish is just cooked through. Taste and adjust the seasoning as necessary. Serve curry with rice in warmed serving bowls, sprinkled with toasted desiccated coconut, if using. Serves 6

COCONUT & GINGER BROWN RICE

1 tablespoon rapeseed oil

1 small onion, finely chopped

3cm piece fresh ginger, peeled and grated

1 teaspoon ground turmeric

300g brown basmati rice

1 x 400ml can reduced-fat coconut milk

Chopped coriander (optional)

Sea salt

Place a heavy-based saucepan over a medium heat. Add rapeseed oil and, once hot, add onion and a pinch of salt. Cook for 5-6 minutes, until softened. Add ginger and turmeric and continue to cook for 2 minutes, stirring everything together. Stir in rice, ensuring it is well coated in the flavoured oil. Pour in coconut milk and 400ml of boiling water; simmer for 5 minutes, then reduce heat to low and cover with a lid. Cook until rice is tender and the liquid has been absorbed. Remove pan from heat and fluff rice with a fork; adjust seasoning if needed. Serve immediately, sprinkled with coriander, if using. Serves 6 as a side

Gordon Ramsay is a British chef, restaurateur, author and TV personality. Edited extract from Gordon Ramsay’s Ultimate Fit Food (Hachette, $39.99).