Green Fish Curry

Green fish curry is a beautiful delicate flavoured mild curry. The green chillies and aromatic spices used in this curry are subtle and are complemented by coconut milk to give it a wonderful pale green colour and delicious taste.

My inspiration for this recipe came from Anjum Anand, a British food writer and chef. A sister-in-law of mine gifted me one of her cook books and I have found that a lot of her recipes are so tasty, full of flavour and simple to make. 

Serves 8

Ingredients

3 onions finely chopped

25g fresh ginger

4 – 5 garlic cloves

3 inch cinnamon stick

2 tsp coriander powder

1 tsp cardamom powder

500-600ml coconut milk

4 whole green chillies or to taste

1 tsp black pepper

1 tsp garam masala

Salt to taste

8-10 curry leaves

Juice of 1 lemon

1kg of any firm white fish pieces (I used tilapia)

200 ml of water

Handful of fresh coriander leaves

2 tbsp. oil

Instructions

In a large non-stick pan, heat oil and add in cinnamon stick, half the finely chopped onion, cardamom and whole green chillies.

Cook onion until soft and transparent (about 5 mins).

Place the remaining onion, ginger, garlic and 200ml of coconut milk into a blender and blend to a smooth consistency.

Add this to the onion together with the coriander powder and salt and leave to cook for about 12 -15 minutes.

Next, add in the black pepper, garam masala, curry leaves, water, and remaining coconut milk and cook for further 2 -3 minutes.

Add in your fish and leave to cook for 5 more minutes.

Then stir in the lemon juice and garnish with fresh coriander leaves. 

Serve with plain rice.