National Curry Week: Fisherman's Curry
It's National Curry Week from 5 -12 October; an opportunity to celebrate what some say is the national dish of Britain.
Since the 1970’s, curry houses have become a staple of highstreets up and down the country and millions of curries are consumed every single week. Fish is often overlooked as a great addition to curry. Here's a delicious recipe from John Torode for Fisherman's Curry. The dish is a light version of a classic Keralan fish curry using tomatoes, instead of coconut cream, and firm white fish like cod, River Cobbler, haddock. You could also add some prawns or salmon too.
- Juice 1 lemon
- 750g boneless, skinless firm white fish , cut into large pieces
- 1 tbsp vegetable oil
- 1 cinnamon stick
- 4 whole cloves
- 4 green cardamom pods
- ½ tsp whole black peppercorns
- 10 fresh curry leaves
- 2 onions , chopped
- 3 green chillies , finely chopped
- 1 tbsp grated ginger
- 4 garlic cloves , finely chopped
- 6 tomatoes , chopped or a 400g can chopped tomatoes
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 tsp ground coriander
Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.
Recipe originally featured on BBC Good Food.