I’ve put this down in the failure category because it’s not what I was aiming for, but this is slightly unfair of me. It was actually lovely fish curry, but the wrong sort. This is Kerala coconut fish curry, which has tomato in it, and I’m fairly sure now that what I had at Dakin was actually meen molee with no tomato and made intensely coconut flavoured with the use of coconut oil as well as milk and/or cream.
All that said, this was lovely, though I wish I’d included fresh chillies as the kids mostly refused to eat it anyway, so it might as well have been spicey.
Coconut Fish Curry
400g white fish, cut into large chunks
1 tbsp olive oil
1 tsp cumin seeds
1 onion, chopped in the chopping attachment that came with our new stock blender. Hand chopped would be fine, but I’m terrible at properly minced onion by hand.
100g/3½oz tinned chopped tomatoes (I put the rest into some tomato pizza sauce a day or two later)
½ tsp ground turmeric
½ tsp chilli powder
pinch garam masala
A carton coconut cream
Fry the onion and cumin seeds in the oil. When the onions are translucent, add the tomatoes, tumeric and chilli powder. It you were going to add fresh chillies, this would be the right time. Stir well and turn the heat to medium. After 5 or so minutes season and add the garam masala and then the coconut cream. Add the fish pieces and turn the heat down very low. Cover and cook for about 10 to 15 minutes, until the fish is done. Be careful not to over cook or cook too quickly. If you like fresh coriander, add some on top and eat with basmati rice.