Andy’s fish curry 🍛

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Andy’s Fish Curry • Ingredients • 20 curry leaves • 3 green chillies, finely chopped • thumb-sized piece of ginger, peeled and grated • 3 shallots, finely diced • 4 garlic cloves, peeled and diced • 2 tbsp neutral-flavoured oil (e.g., peanut or sunflower) • 1 tsp mustard seeds • salt, to taste • 1 tsp turmeric powder • 1 tsp red chilli powder (adjust to taste) • 2 tsp coriander powder • 1 tsp cumin powder • 400ml (1⅔ cups) chicken or fish stock • 600g (1 pound 5 ounces) firm white fish, large diced (e.g., barramundi, snapper, or cod) • 1 tbsp tamarind puree • 1 can (400ml/1⅔ cups) coconut milk • steamed jasmine rice, to serve (serves 2) • fresh coriander, to garnish • Method • 1. Prepare the curry base by chopping the chillies, grating the ginger, dicing the shallots, and chopping the garlic. Keep the curry leaves handy. • 2. Heat a large pan over medium heat and add the neutral-flavoured oil. • 3. Add the mustard seeds and sauté for 30 to 45 seconds until they begin to pop. • 4. Stir in the shallots, garlic, ginger, chillies, and curry leaves with a pinch of salt. Sauté until fragrant and the shallots soften. • 5. Add the dried spices—turmeric, chilli powder, coriander powder, and cumin—and cook for 1 to 2 minutes to release their aroma. • 6. Pour in the stock, scraping the bottom of the pan to lift any browned bits (fond). Simmer over medium-low heat for 6 to 7 minutes to reduce the liquid by 25–30%. • 7. Stir in the tamarind puree and coconut milk, mixing well to combine. Taste and adjust seasoning with more salt if needed. • 8. Add the diced fish and stir gently. Cover the pan and bring the curry to a light simmer. • 9. Cook the fish for 7 to 9 minutes, or until just cooked through. Avoid overcooking to keep the fish intact. • 10. Serve the curry hot over steamed jasmine rice and garnish with fresh coriander. • #shorts #cooking #food #fish #recipe

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