This is a very simple curry that packs a huge punch of flavour. The spicing is bold but it isn’t the kind of curry that will have you bolting for a glass of milk to cool your mouth, instead the spices emerge as layers of flavour that queue politely for your attention.
As this is the first proper curry dish that I have posted here I wanted to use an amazing general-purpose sauce, to show how simple it can be to get great flavour and also how versatile a good sauce can be. I have used cod loin here but you can use any firm white fish loin or fillet, salmon, prawns, lobster, chicken and even pork. Quorn pieces go very well with this and if you want to make it for a vegan just omit the fish sauce, substitute the ghee for vegetable oil and use firm textured vegetables (e.g. potatoes, carrots, cauliflower) as your key ingredients.
I have specified using curry powder in this recipe – please note that it is my own recipe for curry powder and the recipe below is linked to the recipe for the curry powder. Please, please, please do not use a commercial curry powder in its place, it will be – how can I put this plainly? – crap.
RECIPE – feeds 2 – 4 people
One cod loin per person
3 tbsp ghee
1 tsp black mustard seeds
4 bay leaves
4 banana shallots, finely sliced
4 garlic cloves, peeled and crushed
a big knob of fresh ginger, about 25g, not peeled but rough bits cut off, finely chopped
1 green chilli, finely sliced
1 birds-eye chilli, finely sliced (optional, for if you like heat)
1 tbsp curry powder
1 tsp turmeric
1 tin chopped tomatoes
1 tsp fish sauce
1 tin coconut milk
small bunch fresh coriander, leaves and stalks separated, stalks chopped finely
Prepare all ingredients, combine the curry powder and turmeric with a little water to make a paste, set aside.
|Tip: Adding a little water to dry ground spice powders to make a paste ensures that they don’t burn when added to a hot pan. It also allows the flavours to begin to develop even before you cook with them.
If you are ever adding powdered spices to a very hot oil (e.g. when cooking stir-fry in a wok) then make the paste using vegetable oil rather than water.
In a large pan, melt the ghee over a medium heat then add the mustard seeds and bay leaves, cook for approximately a minute then add the shallots, garlic, ginger and chilli. Cook for a few minutes until soft and aromatic then add the curry powder and turmeric paste. Cook for a minute or so, stirring the paste around to distribute it around and coat the other ingredients, then add the tomatoes, fish sauce and coconut milk. Bring to the boil then simmer for five minutes.
Turn off the heat, make sure your fresh coriander stalks are finely chopped and add them to the sauce; stir them in thoroughly and now let the sauce sit for as long as you possibly can. This sauce gets better with time, so try and make it in the morning or early afternoon for the evening meal. If you can make it the evening before it will be even better.
When ready to eat, gradually heat the sauce up and when it reaches a boil add the cod loins (or other fish) and simmer for 5-8 minutes until it is just cooked – it will continue to cook in the sauce, even off the heat. Scatter chopped fresh coriander leaves over the top and serve.
If using chicken or pork it should be cut into fairly small chunks and added with the tomatoes and coconut milk. By the time it comes to reheat it the meat will have slowly cooked through.
If using vegetables they should also be cut into fairly small chunks and added with the tomatoes and coconut milk. Check the vegetables for firmness before reheating to serve and cook on for as long as necessary to cook to your liking.
If using Quorn, that should also be added with the tomatoes and coconut milk.