I love this delicious Madur Jaffrey dairy free creamy fish curry recipe and have been cooking it for ever. It’s perfect for Friday night dinner, a dinner party or as an antidote to all the Christmas fare at Christmas. It’s great served with a wedge of lime and fantastic to serve on Christmas eve to guests as a simple supper with basmati rice or with whatever you fancy.
A thumb size piece of ginger
3 green chillies
7 cloves of peeled garlic
400ml can of coconut milk
250ml carton of coconut cream
4 tablespoons of coconut oil or olive
3 medium onions finely chopped
8 small tomatoes halved
800g of white skinless fish (haddock, cod, monkfish), cut into big chunks
¾ teaspoon of turmeric
¼ teaspoon of cayenne pepper
A handful of coconut chips, toasted in a dry pan (optional)
A bunch of finely chopped coriander (optional)
Salt to taste
Chop the chillies and put them in a blender (if you like a mild curry, use 1-2 chillies) with the garlic, half the ginger and 1/4 cup of water. Whizz to a paste.
Cut the rest of the ginger into matchstick slivers.
Heat the oil in a large pan then add the onions and strips of ginger and gently fry until starting to brown.
Add the paste from the blender and stir fry for about 5 minutes.
Add the turmeric and cayenne pepper and stir in. Add the coconut milk and coconut cream, salt and tomatoes.
Stir till the sauce comes to the boil and let it cook gently for about twenty minutes, still stirring, until the tomatoes have softened and the sauce has reduced until it’s creamy.
Add the fish and poach gently for about 7 minutes but be careful not to break the fish up by stirring too much, be gentle.
Ladle the fish onto a plate(s) and pour the sauce over it.
Sprinkle over the toasted coconut chips and coriander.