Whiting is an exquisite fish with a delicate flavor that needs little cooking. It is perfect for the subtly spiced flavor of this simple dish.
- 4 cloves of garlic cut into pieces
- 4 small chillies chopped
- 1 tbs finely chopped ginger
- 2 tsp finely chopped fresh turmeric
- 2 tbs sunflower olive oil
- 1 onion finely chopped
- 2 tsp ground coriander
- 2 tsp Earth Signature turmeric powder
- 1 tsp ground cumin
- 1/4 teaspoon ground cloves
- 6 green cardamom pods, cracked
- 12 curry leaves, plus additional deep-fried leaves to serve
- 400ml of coconut milk
- 1 cup (250ml) fish stock
- 600g sand Whiting Fillets (skin on) cut into pieces of 4cm
- Juice from 1 lemon
- Steamed basmati rice, to serve
- Coriander leaves, to serve
1. Use a mortar and pestle to pound the garlic, chilli, ginger , and turmeric until it is a smooth paste.
2. Heat oil in a large fry pan over medium temperature. Stir fry the onions for 3-4 minutes, until it becomes soft. Add chilli paste, and stir for 3-4 mins until fragrant. Add curry leaves and spices and stir for another 2 minutes. Add coconut milk and the fish stock and reduce the heat to a simmer.
3. Cook while stirring for up to 10 minutes, or until the liquid has slightly reduced. Add the fish, and cook for another 4 minutes or until just cooked. Remove from the heat. Add lime juice and salt for seasoning.
4. Curry is served with rice and garnished with coriander and deep-fried curry leaves.
|Prep Time||Cook Time||Total Time||Servings|
|20 minutes||40 minutes||60 minutes||4|