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    Nikki's red fish curry

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    Nikki's red fish curry

    One of four recipes from Partners as part of Black History Month

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 2

    Ingredients

    1 tbsp vegetable oil
    3 cloves garlic, chopped
    2cm fresh ginger, peeled and sliced into matchsticks
    ½ scotch bonnet chilli, deseeded and sliced
    1 onion, sliced
    2 tsp ground turmeric
    400ml can coconut milk
    250g butternut squash, peeled, deseeded and cut into 2cm cubes
    180g pack 2 sea bass fillets
    1 tsp seasoning powder (¼ tsp each garlic granules, cayenne pepper, smoked paprika, turmeric)
    1 salad onion, thinly sliced
    2 sprigs thyme
    1 lime

    Amchar seasoning
    2 tsp cumin seeds
    1 tsp fenugreek seeds
    1 tsp fennel seeds
    1 tsp black mustard seeds
    1 tsp coriander seeds
    1 tsp black peppercorns
    ¼ tsp ground ginger
    ¼ tsp cayenne pepper (optional)

    Method

    1. To make the amchar seasoning, place the cumin, fenugreek, fennel, black mustard, coriander seeds and peppercorns in a dry frying pan and toast over a medium heat for a few minutes until fragrant. Transfer to a spice grinder or pestle and mortar and grind to a powder. Add the ground ginger and cayenne pepper (if using), and set aside. 
    2. Preheat a saucepan or wok, add the oil and start by frying the garlic, ginger and chilli for 2 minutes. Then add the onion and fry for a further 2 minutes. Mix in 2 tsp of the amchar seasoning and the turmeric, and fry for 2 minutes until you can smell the spices. Add the coconut milk and stir well to release any spices from the base of the pan. Add the butternut squash and leave to simmer with a lid on for 15 minutes or until the squash is nearly tender. 
    3. Put the fish fillets on a plate and sprinkle all over with the seasoning powder and a good pinch of salt, then cut each fillet in half. 
    4. Add the fish to the curry, making sure it's covered by sauce. Sprinkle over the salad onion and sprigs of thyme, put the lid back on and cook for another 5 minutes, or until the fish is opaque and cooked all the way through. Add the juice of half the lime and season if needed. Serve with the remaining lime cut into wedges on the side for squeezing over.

     

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    Cook's tip The remaining amchar seasoning can be kept in an airtight container for up to one month.

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