This is a Nigella inspired curry and I'm slightly ashamed to admit I've never actually cooked a fish curry before. I can't believe what I've been missing. Even hubby was impressed by its slightly sour but at the same time mellow flavour. Lowen thought the fish was chicken - but she ate it all up so I'll let her believe it.
Oh and other exciting news (some of you will laugh), Waitrose and Sainsburys are soon going to be less than 10 minutes from my door!!! At the moment Sainsburys is a 78 mile round trip and Waitrose 70 mile round trip.
1.25kg Firm white fish, cut into chunks
1 TBSP Oil
2 Medium Onions, sliced
2 Long Red Chili's, sliced
4cm piece fresh Ginger, sliced
400ml Coconut Milk
1 TBSP Tamarind Paste
1 TBSP Liquid Fish Stock
Handful frozen peas
Step 1: Tip fish into bowl and add some salt and turmeric and set aside
Step 2: Fry onions in oil for 5 minutes then add chili's, ginger and cumin - fry for 2 minutes
Step 3: Pour coconut milk into a jug and add 1TBSP tamarind paste and fish stock. Using boiling water from a kettle bring the liquid mix up to the 1 litre mark and pour into pan.
Step 4: Add the fish and peas into the hot sauce and cook for a few minutes until fish is cooked through. Serve with Lemon Rice