Recipe From The UK - Green Coconut Fish Curry

The UK BBC television show 'Indian Food Made Easy' is presented by Arjum Arnand.

Anjum Anand grew up in London but has also lived and studied in Geneva, Paris and Madrid. After gaining a European business degree she decided to develop her interest in Indian cookery and, in particular, to make her native food fresher, lighter and simpler to cook.

Anjum has worked across the world in innovative restaurants such as Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel's Indian restaurant in New Delhi, but her real love is delicious and stylish food that is simple enough to cook at home. She challenges fiercely the assertion that Indian food is heavy and difficult to cook and is determined to make 'cooking an Indian' as common as rustling up a stir-fry.

She was one of the first writers to create and write Indian recipes catering for the health-conscious cook and her first book, Indian Every Day: Light, Healthy Indian Food, was published in 2003 and has sold more than 25,000 copies.

Here is a delicious recipe from the television series.

Green Coconut Fish Curry

2 Tbs vegetable oil
1/2 tsp brown mustard seeds
4 cloves
6 green cardamom pods, lightly crushed
1 large piece cinnamon stick
1 small onion, finely chopped
5cm/2in piece fresh ginger, peeled and quartered
2 large garlic cloves
1 tsp ground coriander
300ml/10 1/2fl oz coconut milk
2-4 green chillies, left whole
salt, to taste
100ml/3 1/2fl oz water
10 curry leaves (available from some supermarkets and Asian grocers)
1/2-1 tsp freshly ground black pepper
3/4 tsp garam masala
500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces
serve
2-3 tsp lemon juice
50g/2oz fresh coriander leaves and stalks, chopped

1. Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom
pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds
might pop). Add half of the chopped onion and fry for 4-5 minutes until
soft.

2. Meanwhile, place the remaining onion, the ginger, garlic, ground
coriander and 100ml/31/2fl oz of the coconut milk into a blender or food
processor and blend to a smooth purée.

3. Add this mixture to pan along with the whole green chillies and salt, to
taste. Cover with a lid and cook over a low heat for 12-15 minutes, giving
the pot an occasional stir.

4. Add the remaining coconut milk, the water, the currry leaves, black
pepper and garam masala and the fish and leave to cook undisturbed for about
3-5 minutes, until the fish is opaque and cooked through.

5. To serve, stir in the lemon juice and coriander. Taste and adjust the
seasoning if necessary, then pour into bowls and serve with rice.

James Lanka is the owner of The UK Recipe Archive


http://uk-recipes.com/


Only recipes with UK ingredients and UK measures are considered for inclusion in the archive.