- 400g of Pollock fillet, skinless, boneless
- 50ml sunflower oil
- 1/2 medium onion, sliced
- 1 tomato, chopped
- 125ml canned coconut milk
- 2 green or red chillies, split open
- 1 Tablespoon chopped fresh coriander
- salt and freshly ground black pepper
- 3 red finger chillies, seeded and roughly chopped
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 2 garlic cloves, roughly chopped
- 3cm piece of fresh root ginger, grated
- 1 tablespoon prepared tamarind paste
For the curry paste, blend all the following ingredients (3 Red Finger Chillies, 1/2 the coriander, cumin, turmeric, garlic, ginger and tamarind) in a food processor until smooth, or you could use a pestle and mortar. What you want is a nice smooth paste/puree.
Cut fillets into halves (chunky pieces), season the fish chunks well with salt and pepper. Heat the oil in a deep frying pan, add the onion and fry for about 5 minutes, until richly golden, put the chilli in and stir, then add the curry paste, 1/2 the coriander, add a little more oil. Stir in the tomatoes and fry for 1 minute, add the coconut milk, season a little. Add the fish to the pan, cover and simmer gently over a medium heat for about 5-6 minutes, turning the fish over half-way through. Add the remaining coriander and season again.
Serve with boiled rice and naan bread.