Ingredients
- 800g to 1kg fresh Hake (or any other green listed SASSI white fish)
- 3 tbsp ghee / coconut oil
- 10 curry leaves
- 2 bay leaves
- 1/2 quill whole cinnamon
- 2 large brown onions, peeled and sliced into rings
- 2 tsp turmeric
- 1 tsp each of cumin and coriander powder
- 1/2 tsp each of fennel and green cardamom powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp each of crushed garlic and ginger
- 3 medium green chillies, sliced (deseeded for a milder curry)
- 1 can chopped tomatoes
- 1 handful fresh coriander, leaves and stalks
- 60ml lime juice
- 1 cup fish stock (can also just use water)
- Best basmati rice
- 1 cup basmati rice
- 6 baby leeks, finely sliced
- 1 tsp black mustard seeds
- 1 tbsp ghee / coconut oil
- 1 cup coconut milk
- 1 cup water
- 2 cups vegetable stock
- 1 tsp salt
Instructions
- Start off with your rice, by simply frying your mustard seeds and leeks for 1 minute in your ghee/coconut oil.
- Add the rest of the ingredients and boil over medium heat until your rice has absorbed all the liquid, around 15 to 20 minutes. Cover, turn off the heat set aside while you get cracking on your curry.
- Add your cinnamon, curry leaves and bay leaves to a pot with your ghee/coconut oil, and gently fry for 30 seconds, and then add your onion rings.
- Gently sauté until onions just start to caramelise, then add all your dry spices and seasoning. Fry for a minute, then add your garlic, ginger and chilies, turn the heat down to low and simmer for 2 to 3 minutes.
- Pop your can of chopped tomatoes into a blender along with your fresh coriander and blend until smooth. Add this mixture to your pot along with a cup of fish stock/water and lime juice.
- Allow this to gently simmer on low heat for 5 minutes, while your chop up your fresh fish into bite sized chunks.
- Add your fish to the curry and cook for about 10 to 15 minutes, depending on what fish you use - hake cooks really quickly and will not need longer than 10 minutes.
- Serve piping hot with a wedge of fresh lime. You could go the full hog and serve with papadums, rotis and sambals for a real Indian treat.
