Tom Kitchin's fish curry
Recipe: Fish curry
Many people cook vegetable and meat curries at home, but I find a fish curry can be more unusual, and delicious. The great thing is you can use lots of different fish in your curry, though the best are meaty white fish or salmon – firm fish that isn’t going to flake too much when you cook it with the sauce. I also love to throw some mussels into this dish as they add that wow factor, and they are so cheap if you pick them up from your local fishmonger. Make sure you carefully measure out your spices as you don’t want to overpower the fish.
Ingredients
- 200g salmon fillet
- 200g white fish (eg cod or hake)
- 100g squid rings
- 20 mussels (fresh) or any fish and shellfish
- 1 onion – finely chopped
- 1 small red pepper – finely chopped
- 1 tbsp Madras curry powder
- 1l chicken stock
- 1 tin coconut milk
- 1 small bunch fresh coriander – separate stalks and leaves
- 1 banana, sliced thinly
- vegetable oil
- 1 small red chilli – optional
Serves: 4 Difficulty: Medium Time to cook: 40-50 mins
Method
For the sauce:
Sweat the onions in vegetable oil until soft. Add the chopped pepper to the onions and sweat until soft. Add the curry powder. Cook for several minutes, stirring constantly to avoid burning. Add the chicken stock and reduce until the pan is almost dry. Add the coconut milk and bring to the boil – do not reduce. Add the banana and coriander stalks. Take off the heat and leave to infuse for 20 minutes. Blend in a food processor and pass through a sieve to create a smooth sauce.
To assemble the curry
Cook the fish using your preferred method – steam, grill, barbecue or pan fry. Heat the sauce and add the fish to coat the pieces. Serve with rice, warm naan bread, coriander leaves and chopped chilli.