Cashew, coconut and coriander fish curry
A very fragrant fish curry served with a mustard and cumin seed rice.
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Loading... Ingredients
500 ml (2 cups) Spekko India Gate Classic Basmati Rice
10 ml (2 tsp) mustard seeds
5 ml (1 tsp) cumin seeds
15 ml (1 tbsp) butter
zest of 1 lemon
65 ml (1/4 cup) cashew nuts, toasted
125 ml (1/2 cup) fresh coriander, chopped
2 green chillies, chopped
1 sprig curry leaves
1 small onion
5 ml (1 tsp) ginger and garlic
5 ml (1 tsp) cumin
5 ml (1 tsp) coriander powder
5 ml (1 tsp) mild mixed masala
2 tomatoes, grated
1 X 400 ml coconut cream
250 g hake, cut into bite-sized pieces
Method
1.Cook rice according to packet instructions and drain.
2.Sauté 1 teaspoon of mustard seeds and cumin seeds in butter. Add lemon zest, cashews and coriander. Stir into the cooked rice.
3.Fry remaining mustard seeds, green chilli and curry leaves along with onion until caramelised.
4.Add ginger and garlic and remaining spices and sauté for 30 seconds.
5.Add tomato and simmer for 20 minutes until tomatoes are cooked.
6.Add coconut cream and fish pieces and simmer for further 10 to 15 minutes until fish is cooked through.