Fish curry.

But not just any fish curry.

A luscious, creamy coconut mildly-spiced sauce with layers and layers of flavour, topped with a panfried, slightly charred chunk of juicy, flakey cod.

Then for the piece de resistance: a cheeky drizzle of fragrant saffron butter and a squeeze of fresh lime.

I’m talking about a trip straight to to flavour town with every forkful.

It’s soo freaking good.

It’s perfect served up with fluffy rice, flakey parathas, fluffy naan or even just a standard roti – whatever you have to hand. For me, double carbs for the win:

The funny thing is, I’m sat here recovering from covid and my tastebuds are basically MIA – but I’m still salivating!

❤

Enjoy,

-Kay

Ingredients (serves 2)

Curry

• 2-3 tbsp coconut oil / alternative neutral oil
• 2 shallots, finely diced
• 4-5 cloves of garlic, minced (1 tbsp)
• Thumb size chunk of garlic, minced (1 tbsp)
• 8-10 fresh curry leaves
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 0.5 tsp Kashmiri chilli powder
• 2 tsp turmeric
• 0.5tsp amchoor
• 0.5 tsp sugar
• Salt and pepper to taste
• 160ml can of full fat coconut cream (small can or half a standard can)
• 125g coconut powder
• 1 tbsp garam masala

Saffron butter

• 1 tbsp butter
• Pinch of saffron

Fish

• 2 cod loins
• Salt and pepper to taste
• 1 lime – juice and zest
• 1 tbsp honey
• 1 tsp turmeric
• 0.5 tsp cumin powder
• 0.5tsp garlic powder

To serve

• Rice / roti / naan / parathas
• Lime wedges
• Coriander, chopped (alternative: parsley)
• Chilli (optional)

Instructions

Curry:

1. Heat the coconut oil in a large frying pan on a medium heat, add the shallots and stir regularly. When they soften up (1-2mins), add the ginger and garlic and cook everything down till slightly browned.
2. Add the curry leaves and stir well till combined. When they’re nice and fragrant (2 or so minutes), add the mustard seeds, cumin seeds, chilli powder, turmeric and amchoor. Stir well and allow to toast for a minute or two.
3. Next add 300ml water, sugar, salt and pepper. Stir well before adding the coconut milk and powder. It’ll probably be a little lumpy but should all come together when you simmer it down for 10mins or so.
4. Finally, add the juice of a lime and garam masala, stir well and take the curry off the heat.

Saffron butter:

1. In a small frying pan, add the butter and saffron and gently heat through to infuse.

Fish:

1. Take the fish out of the refrigerator about 30mins ahead of cooking to bring it up to room temperature, prep and dry well.
2. Add mix together all the ingredients well then add to the fish to marinade, you only want to leave it for a few mins tops (otherwise you’ll have a weird ceviche).
3. Fry in pan in a neutral oil/coconut oil on a medium heat for 3-4 minutes on each side. It might splash and splutter a little. It’ll cook quite quickly. You want to blacken it a little for extra flavour. Don’t let it over cook or you’ll have tough dry fish!

To serve:

1. Portion out the curry sauce over your carb/s of choice, place the fish on top then spoon over the saffron butter.
2. Sprinkle over the coriander and serve with a wedge of lime or two.