Indian Butter Chicken is a mild creamy buttery meat curry enriched by the addition of aromatic spices, particularly fenugreek leaves. Our version of this very
After seeing Matt Preston’s article in the newspaper this week’s taste in the herald sun discussing his favorite indian curries with Sanjeev Kapoor (One of India’s most famous chefs) I felt inspired to explore some the curries i haven’t tried before. This mild aromatic fish curry with a sweet tangy bite is perfect for fish and other seafood, and adapts well to the vegetarian or vegan options using cauliflower and tofu. Matt describes this keralan creamy curry as the most wonderful of fish curries that would be hard for anyone to dislike the delicately balanced flavours. This recipe is based on the one posted in taste.com.au by Valli little. I have adjusted some the proportions and ingredients to make it a complete meal with greens.
Note : A lot of Indian curries only have one or two main ingredients because there are usually several curry dishes on offer at any meal. In the western world, we tend to only want to make one dish for each meal, so knowing what other ingredients will work in the dish is important to make it a balanced meal.
Spices used in this recipe
Chillies Indian whole$3.30 View Product
Cinnamon Sticks$3.30 View Product
Cumin Seeds Ground$3.30 – $6.95 View Product
Curry Leaves$3.30 View Product
Himalayan Pink Salt$3.30 – $6.95 View Product
Indian Panch Poran$3.30 View Product
Mustard Seeds Black$3.30 – $6.95 View Product
Pepper White Ground$3.30 View Product
Turmeric Powder$3.30 – $6.95 View Product
photo courtesy of taste.com.au
A batch of our freshly dried Australian curry leaves – the imported are brownish and tasteless in comparison.
Heat the olive oil in a large frypan over medium heat. Add the panch phoran and curry leaves, then cook, stirring, for 1-2 minutes until fragrant. Add the onion and cook, stirring, for 5-6 minutes until soft, then add the turmeric, cinnamon, chilli, ginger and cumin, then cook, stirring, for 1 minute or until fragrant
Add the fish, stirring gently to coat in the mixture, then add coconut milk, chopped tomato and any greens. Simmer for 10-15 minutes until the fish is just cooked. Stir through the tamarind puree and caster sugar, then season with sea salt and freshly ground pepper.
Divide the fish curry among bowls of steamed rice. Top with coriander leaves and serve with lime wedges, or the tempered curry leaves and mustard seeds.