Fish and Potato Curry
Photography Simon Devitt.
Serves: 6
INGREDIENTS
500 grams waxy potatoes
4 tablespoons canola oil
1 onion, very thinly sliced
2 cloves garlic, crushed
2 whole green chillies, seeded and finely sliced
1⁄2 teaspoon each cumin seeds, black mustard seeds
1⁄2 teaspoon each ground turmeric, cumin and coriander
1 teaspoon salt 350 mls coconut cream 350 mls water 3 stalks fresh curry leaves
800 grams firm white fish fillets
1⁄4 cup chopped coriander extra coconut cream for serving
METHOD
Peel and cut the potato into medium pieces.
Heat the oil in a wide sauté pan, add the onion, garlic, chillis, cumin, black mustard seeds and the ground turmeric, cumin and coriander.
Cook gently until the onion is soft. Add the potatoes and salt and stir to combine. Add the coconut cream, water and curry leaves and bring to the boil. Simmer for 15 minutes or until the potato is tender. Add the fish and simmer until just cooked.
Stir through the coriander and season to taste. Transfer to a serving bowl and pour over a little extra coconut cream. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.