After seeing Matt Preston’s article in the newspaper this week’s taste in the herald sun discussing his favourite Indian curries with Sanjeev Kapoor (One of India’s most famous chefs) I felt inspired to explore some of 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 of the proportions and ingredients to make it a complete meal with greens whilst using our handy Indian Lentil Dahl blend to add numerous spices in one go. Our Lentil Dahl blend is also from the same region as this curry so was a perfect flavour fit!
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
Curry Lentil Dahl – Mild
Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.$3.45
photo courtesy of taste.com.au
Heat the olive oil in a large frypan over medium heat. Add the curry leaves and cook, stirring, for 1-2 minutes until fragrant. Add the onion and cook, stirring, for 5-6 minutes until soft, then add the Curry Lentil Dahl blend and 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.