Andy’s fish curry 🍛

By Andy Cooks · 30 min

Ingredients

Instructions

1. Chop the chillies, grate the ginger, dice the shallots and garlic, and set the curry leaves aside.
2. Heat oil in a large pan over medium heat.
3. Add the mustard seeds and fry for 30 to 45 seconds, until they start to pop.
4. Add the shallots, garlic, ginger, chillies and curry leaves with a pinch of salt, and fry until fragrant and the shallots soften.
5. Add the turmeric, chilli powder, coriander powder and cumin and cook for 1 to 2 minutes.
6. Pour in the stock, scraping up the browned bits from the bottom of the pan. Simmer over medium-low heat for 6 to 7 minutes, until the liquid has reduced by 25–30%.
7. Stir in the tamarind puree and coconut milk, then taste and add more salt if needed.
8. Add the diced fish and stir gently. Cover and bring to a light simmer.
9. Cook the fish for 7 to 9 minutes, until just cooked through, without overcooking.
10. Serve hot over steamed jasmine rice, garnished with fresh coriander.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

GarlicGingerRiceShallotCoconut milkTamarindFishWhite fish