Andrew's go-to fast fish curry

 

1. Heat the oil in a large, heavy-based frying pan over medium-low heat. 
2. Add the onion and cook for 3-4 minutes, or until soft. 
3. Add the garlic, ginger, chilli, cardamom, cumin, curry powder, turmeric and garam masala. Season with salt and pepper. Cook, stirring, for 1-2 minutes, or until the spices are fragrant.
4. Stir in the coconut cream and then the tomatoes. Bring to the boil.
5. Add the fish. Cook for 3-4 minutes, stirring gently until the fish is cooked.
6. Serve the curry in bowls with steamed rice on the side. Garnish with the lime cheeks, coriander, mint leaves, sliced onion and extra sliced chilli.
   
   

Recipe notes

Fish – You can use pretty much any fish in this curry. Any firm-fleshed white fish fillets like snapper, cod, mahi-mahi, ling fish, will work well. Curry is also a very good dish for economical fish. The strong flavour of the curry sauce will disguise any shortfall in the fish flavour. 
The only fish you should avoid is fish that goes dry if cooked too long (tuna, marlin or kingfish), very oily fish (sardines) or delicate textured white fish that break easily. 

Spice mix– The foundation of this fish curry is the curry spice mix, which is a breeze to make once you’ve gathered the required spices. To make your job easier, Andrew’s tip is to have a jar of the curry spice mix pre-made. You can also use minced garlic and ginger to speed up the dinner prep. 

Coconut cream – If you don’t have any coconut cream available, coconut milk can be used as a substitute. Just keep in mind that using coconut milk instead will give your curry sauce a runnier texture. 

FAQ

What is the best type of fish in this fish curry recipe?

See Recipe Notes – Fish

To serve

Serve the curry in bowls with steamed rice on the side. Garnish with the lime cheeks, coriander, mint leaves, sliced red onion and extra sliced chilli.