Fresh Green Fish Curry
This recipe is based on one from Camellia Panjabi’s classic cookbook 50 Great Curries of India and is wonderfully light, but packs a serious, spicy punch. The sauce also goes well with chicken.
|Juice of 6 limes|
|A pinch||of turmeric|
|900g (2lb)||hake or other firm white fish, cut into chunks|
|2 tbsp||poppy seeds|
|100g (3½ oz)||freshly grated coconut|
|8-10||whole green chillies, stems removed|
|50g (2oz)||cashew nuts|
|6||green cardamoms, seeds removed and shells discarded|
|1 tsp||ground cinnamon|
|½ tsp||fennel seeds|
|2 tsp||cumin seeds|
|2 tsp||coriander seeds, ground and mixed with a little water to make a paste|
|150g (5oz)||coriander leaves and stalks|
|A large handful||of mint leaves|
|Sea salt and freshly ground black pepper|
You will need a pestle and mortar and a food processor.
Combine half the lime juice with the turmeric, a good pinch of salt and a dash of water and rub over the fish. Leave to marinate for 20 minutes.
Meanwhile, grind the poppy seeds in a pestle and mortar with a dash of water. Transfer to a food processor with the coconut, chillies, onion, garlic, cashew nuts, cardamom, cinnamon and fennel seeds and grind everything together until you have a thick paste. Remove and put to one side.
Heat a good glug of oil in a large, wide, heavy-based pan. Add the cumin seeds and when they begin to gently sizzle, add the ground coriander seed paste. After about 10 seconds, add the spice paste and fry gently for 7 minutes, stirring constantly to prevent sticking.
Meanwhile, place the coriander and mint leaves in the food processor and purée. Add to the spice mixture, followed by the remaining lime juice. Season to taste, pour in 300ml (½ pint) water and bring to the boil. Add the fish and reduce the heat to a simmer. Cook for 7-10 minutes, until the fish is cooked through. Serve with rice.