Bombay fish curry - Eliane

Updated at: Wed, 29 Nov 2023 19:16:09 GMT

Step 1

Heat the oil in a heavy-based. deep pan over a medium heat. First add the whole spices and fry for a few minutes to release the flavours (do not burn. as they will become very bitter).

Step 2

Now add the powdered spices followed by the chilli. garlic. ginger and onion. Continue to cook until the onion softens; add a little water if it begins to stick to the pan.

Step 3

At this point, we actually blitzed it, because the seeds were hard.

Step 4

Now add the tamarind (or 1 tablespoon of tamarind, and one juice of lime). tomatoes and desiccated coconut (or instead of desiccated coconut use coconut chips of equivalent amount and you don’t need coconut cream later). Cook for 5-10 minutes until the coconut has thickened the sauce. It may be necessary to add a little water; it depends on how much juice the tomatoes release. We also added a third of a tin of coconut cream, approximately 130 mL (

Step 5

Add the fish pieces and stir gently until the fish is coated in the sauce. Turn up the heat and continue to simmer for 2-4 minutes or so, until the fish is cooked through. Serve hot scattered with coriander.

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