Ingredients
Serves 4500gr fillet blue eye or similar thick white fish, cut into 2cm cubes
Sauce:
1 medium sized white onion, thinly sliced
5-6 cloves of garlic, smashed
5cm piece ginger, peeled and finely sliced
2 green chillies, deseeded
Sprig of fresh curry leaves
400gr tin coconut milk (use low fat if desired) – Do NOT shake the tin, as the thin juice and the thick layer will be used separately
3 medium tomatoes, quartered
½ tsp turmeric powder
Pinch salt
Fish Marinade:
1 tsp turmeric powder
Large pinch Salt
1 lime
Garnish:
Extra tomatoes if desired
Method
Place the fish in a bowl add turmeric powder and salt. Squeeze lime over the fish and mix well. Leave to marinade for 25 minutes.
Heat the oil in a deep saucepan over a medium gas flame until very hot. Add the onions first and then the chilli, ginger, garlic and curry leaf to the oil. Turn heat down so that the onions do not brown.
Stir constantly until onions are transparent. Add turmeric powder and enough thin coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt.
Bring to the boil and immediately turn the heat down and simmer gently for 6-7 minutes until cooked. Add the quartered tomato. Do not add tomatoes at the beginning as they will cause the curry to curdle because of their acidity.
Garnish with sliced tomatoes and serve with steamed basmati rice