Bill Granger’s fish curry  

‘When I was growing up in Australia, anything spicy was comfort food for me. My mother was a pretty basic cook. Her repertoire was roast dinners or a steak and she also made sausage curry. It seemed like the most exotic thing we could have and I loved it. It felt special.


Now I have my own family, with three daughters, I still love to cook this version of mum’s dish, although I’ve modified it to bring more fish into our diet.


We like to sit down together with the children for every meal. I like the interaction of everyone talking, telling how their day has been and the theatre of it all. This is a great dish to share. We all love it and it’s now my daughter Bunny’s favourite.’ Bill Granger

SERVINGS
4
ACTIVE TIME
10 MINUTES
TOTAL TIME
35 MINUTES
LEVEL
EASY

INGREDIENTS

600 grams fish fillets, cut into 3cm chunks
2 tablespoons oil
2 onions, sliced
2 teaspoons black mustard seeds
8 dried curry leaves
400 grams medium potatoes, cut into 2cm cubes
1 tin chopped tomatoes
300 millimeter fish stock
200 millimeter coconut cream
1 ½ cup brown rice

FOR THE CURRY PASTE
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon chilli flakes
1 teaspoon ground turmeric
1 ½ tablespoons tamarind paste
3 cloves garlic, crushed
2 centimeter ginger, peeled and finely chopped
Vegetable oil

TO SERVE
1 bunch coriander, leaves picked
2 tablespoons desiccated coconut, toasted in a dry pan

METHOD

 For the curry paste; put the seeds in a small pan and toast over medium heat for a few minutes or until fragrant. Grind the toasted spices with the chilli, turmeric, tamarind, garlic and ginger, adding just enough oil to make a paste. Set aside.

Bring 3 ½ cups of water to the boil; stir in the rice and 1 teaspoon of salt. Bring back to the boil, cover and turn the heat right down. Cook, covered, for 30 minutes or until soft.
Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add the onions, mustard and curry leaves and fry for 8 minutes or until the onions are golden. Stir in the curry paste and fry for a further 2 minutes.

Add the potatoes, tomatoes, fish stock and coconut cream to the pan. Bring to a boil and let it simmer until potatoes are cooked through and the sauce has thickened. Nestle the fish in the pan, spoon over a little of the sauce and cook for 2-3 minutes or until just cooked. Remove from the heat, taste and adjust salt; scatter with coriander leaves and toasted coconut. Serve with the rice.

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