Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
18 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 1/2teaspoons mustard seeds
- 1teaspoons cumin seeds
- 10 curry leaves
- 1 onion, chopped
- 1tablespoons fresh root ginger, finely chopped
- 1 clove garlic, finely chopped
- 1 red chilli, finely chopped
- 1teaspoons ground coriander
- 1/2teaspoons turmeric
- 3/4 cup water
- 1tablespoons tamarind purée
- 700grams halibut steaks, about 4 x 175 g each
- 3 tomatoes, chopped
- 1/3 cup half-fat coconut milk
- 1 pinch salt
- 1 pinch pepper
- 1 cup cooked rice (to serve)
Method
Step 1 of 2
Heat the oil in a large frying pan over a high heat. Add the seeds and cook for a few seconds until they start to pop, then add the curry leaves and cook for another few seconds until they turn golden. Reduce the heat, add the onion, ginger, garlic and chilli and cook over a medium heat for 5 minutes until softened.
Step 2 of 2
Add the coriander and turmeric and cook for 30 seconds. Stir in the measurement water and tamarind and leave to simmer for 5 minutes. Add the fish and tomatoes, cover and gently cook for about 5 minutes, or until the fish is just cooked through. Pour over the coconut milk and heat through. Season and serve with plain boled rice.
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