Fish curry

Fish curry

Serves 4-6

INGREDIENTS

100ml white vinegar 

6 Spanish mackerel cutlets (600g–700g) 

2 tablespoons plain flour 

⅓  cup (80ml) light olive oil 

1 small brown onion, thinly sliced 

1 sprig fresh curry leaves 

¼ teaspoon each of cumin seeds and black mustard seeds, and ⅛ teaspoon of fenugreek seeds

10 garlic cloves, crushed

10g fresh ginger, finely grated

1 tomato, diced 

1 teaspoon ground turmeric 

½ teaspoon chilli powder 

2 tablespoons Fiji Masala powder 

1 tablespoon tamarind paste 

300ml hot water 

100ml coconut cream 

1 small bunch of fresh coriander, leaves and stems roughly chopped 

METHOD

1 Combine the vinegar and 2 cups (500 ml) of water in a bowl. Wash the fish in the vinegar mixture, drain and pat dry with paper towel. Sprinkle the fish with the flour and a pinch of salt. Heat ¼ cup (60ml) oil in a frying pan over medium heat, then add the fish and fry about 2 minutes each side. (No need to cook the fish through, you're just aiming to get colour.) Set aside on a plate. 

2 Wipe the pan clean with paper towel, then add the remaining oil along with the onion, curry leaves and whole spices. Cook over medium–high heat. When the onion starts to turn golden brown, add the garlic, ginger and tomato and cook until the tomato breaks down, 3–5 minutes. Add the powdered spices and a pinch of salt and cook out for 1–2 minutes. 

3 Now, mix in the tamarind paste, then cook for another 2 minutes. Add the hot water and bring to a gentle simmer. Cook for 5 minutes, then add the seared fish and let it cook for 5 minutes. Pour in the coconut cream and simmer for 2 minutes. Season with salt to taste and garnish with the coriander. Serve with roti and rice.