Moreish Malay curry with pilau rice and coriander-mint chutney
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Loading... Ingredients
For the curry
1 kg fillets or loin of hake cut into large pieces
2 tsp salt
2 tsp turmeric powder
3 tbsp oil
1 tsp sugar
1 bay leaf
5 green cardamom pods
1 large red onion, finely chopped
2 tbsp grated garlic
2 tbsp grated ginger
3 green chilies (finely chopped)
2 large tomatoes grated
1 – 2 tbsp tomato paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp chili powder
2 cups coconut milk
For the pilau rice
1tbsp vegetable oil
1 1/2 tbsp mustard seeds
3 cardamom pods (husks removed and seeds crushed crushed)
1 tbsp cumin seeds
1/2 tbsp ground cinnamon
1 garlic clove
1 bay leaf
250 g Spekko Long Grain Parboiled Rice
1/2 tbsp turmeric
3 cups boiling water
For the mint & coriander chutney
1 ½ cups picked fresh mint leaves
1 cup fresh coriander leaves
+/- 3/4 cup plain yogurt
1 green chilli
3 cloves of garlic
1 X 3 cm piece ginger
2 tsp lemon juice
1 tsp ground cumin
1 tsp salt
To garnish
fresh coriander
sliced red chillies
Method
- Place the fish in a big bowl. Sprinkle with half of the salt and half of the turmeric. Mix and set aside for 15 minutes.
- Place a non-stick pan on a medium heat and heat 1 tablespoon of the oil. Layer the marinated fish and cook for 30 seconds on each side. It will be partially cooked. Remove and set aside.
- In the same pan, heat the remaining oil. Add the sugar followed by the bay leaf and the green cardamom pods. Sauté for about 2 seconds.
- Add in the onion, garlic, ginger, chopped green chillies and the rest of the salt and turmeric and cook a further 2 minutes. Stir and cook for 5 minutes or until the oil starts to release from the edges of the pan.
- Layer the partially fried fish in the pan and stir it gently to coat the mixture all around.
- Pour the coconut milk along with ¼ cup of water. Cook for 3 more minutes or until the fish is cooked through. Add salt/pepper to taste.