Coriander Fish Curry

Coriander Fish Curry

I love fresh coriander – no surprise to regular readers – but, things have got a little out of hand! When the coriander is looking as good as it is at the moment I seem unable to resist buying it and
consequently have ended up with an excess that needs using
quickly! Hence the reason that Saturday’s, today’s and tomorrow’s recipes all use a good quantity of this fragrant herb!

Coriander Fish Curry

This fish curry is loosely based on a Bengali fish curry called Lonka Dhone Baata Maach.

Serves 4

500g firm white fish fillets cut into chunks
1 tsp ground turmeric
sea salt
vegetable oil
1 tsp cumin seeds
1 tsp ground coriander
½ cup canned diced tomatoes
¼ cup natural yogurt
FRESH CORIANDER PASTE
1 bunch coriander, including stems, roughly chopped – reserve a few leaves for scattering
1 small onion, chopped
1 clove garlic, chopped
1 green chilli, seeded (optional) and roughly chopped
2 tsp grated fresh ginger

1              Place fish in a bowl, sprinkle with turmeric, season with a good grind of salt and toss to coat.

2              Heat a frying pan over a medium heat, add oil to cover base by about 5mm and heat. Fry fish. Remove and drain on paper towels. Pour, all but 2 tbsp of oil, from pan.

3              To make paste, place coriander, onion, garlic, chilli and
ginger in a food processor. Add about ¼ cup water and process to make a rough paste – adding a little more water, if necessary.

4              Add cumin seeds and ground coriander to pan and cook,
stirring, over a medium heat for 1 minute or until fragrant. Stir in
coriander paste and cook, stirring, for 4-5 minutes or until thick and fragrant.

5              Stir in tomatoes and cook, stirring, for 1 minute to combine. Add yogurt and 1 cup water, bring to simmering and simmer, stirring occasionally for 5 minutes or reduced and thickened.

6              Add fish to sauce and mix gently to combine. Cook for 2-3 minutes to cook and heat fish through. Season with salt, if necessary.

Serving suggestion: Spoon over steamed brown rice and top with a dollop of natural yogurt.

So tell me, how do you use an excess of herbs?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, cabbage: Krismaw Gardens – Hastings; Coriander: JJ Organics – Napier; Chilli: Orcona Chillis ‘n Peppers – Hastings; Yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: vegetable oil, canned tomatoes, turmeric, cumin seeds, ground coriander, ginger, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using a significant amount (at least a bunch) of coriander you might like to try:

Portuguese-style Bread & Garlic Soup with Coriander & Fish

Portuguese-style Bread & Garlic Soup with Coriander & Fish

Spicy Coriander Rice

Spicy Coriander Rice

Mushroom Coriander Soup

Mushroom Coriander Soup

 

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