Indian curries are usually served with a selection of accompaniments, often sweet or cooling to compliment the heat of the curry. We’ve used purchased mango chutney, a salad of chopped red onion and tomato, and a raita made from chopped cucumber and thick natural yoghurt … but feel free to use whatever you like. Sliced banana mixed with desiccated coconut is also popular, as are halved grapes stirred through natural yoghurt, and a whole range of prepared pickles, sambals and chutneys.
2 tablespoons coriander seeds
1 teaspoon fenugreek seeds
2 cups shredded coconut
2 tablespoons tamarind liquid (see notes)
2 tablespoons medium-strength Indian chilli powder
½ teaspoon ground turmeric
2 teaspoons salt flakes
½ teaspoon freshly ground black pepper
½ cup vegetable oil
800g Carp fillet, skin off, bones removed, cut into small bite-sized pieces
3 small green chillies, finely sliced
Steamed basmati rice, for serving
Cucumber raita, tomato salad and mango chutney, for serving (see above)
Toast the coriander and fenugreek seeds in a dry frying pan over a low heat for about 2 minutes, until fragrant. Cool then grind to a fine powder in a spice grinder.
Heat a large frying pan or wok over a low heat, add coconut and stir for a few minutes until lightly browned. Place in a food processor with coriander, fenugreek, tamarind, chilli powder, turmeric, salt and pepper and blend until finely ground.
Add oil to the frying pan or wok, place over a medium-high heat, add coconut mixture and fry for a couple of minutes, until aromatic. Add water and stir well to form a thick sauce. Stir in fish, return to the boil, sprinkle with green chilli, cover and remove from heat.
Serve with steamed rice, cucumber raita, tomato salad and mango chutney.
Dried tamarind pulp is sold in blocks at Asian grocery stores. To make tamarind liquid, work 2 tablespoons of tamarind pulp into ½ cup of warm water then strain through a fine sieve, down to remove as pressing much tamarind as possible.
Ling, Mulloway, Mullet, Swordfish, Yellowtail Kingfish.