Nothing like a fresh fish curry, especially if it's caught by my lovely husband! Graham went out paddling on his sea kayak and caught a lovely big kahawai. So that was going to be dinner, with mum and dad visiting from the UK I thought a fish curry would be ideal. Kahawai is lovely and fleshy and tastes divine in a curry.
With a little help from my lovely mum, we made my mum's gorgeous curry. We used 2 large fillets which were approximately 1kg. You can halve the recipe for 500g.
2 Large fillets of fresh fish ( a fleshy fish is best)
1/2 cup of oil
Juice of half a lemon
2 medium sized onions ( sliced thinly)
6-8 cloves garlic, crushed
21/2 tsp Coriander powder
1 tsp Cumin
1 tsp Salt
3/4 Tsp Turmeric
Pepper to taste
2 tsp chilli powder
1 Cup chopped tomatoes or passatta
1 Tbl Tomato paste
1/2 Tbl Tomato sauce
Small bunch of chopped fresh coriander
1. Cut fish into large chunks, and add the lemon juice and 1/2 tsp of salt, mix well and set aside.
2. Heat oil and fry sliced onions on medium heat until golden brown, remove with a slotted spoon and put aside on a piece of paper towel.
3. Fry the fish pieces in the same oil until golden, set aside.
4. In the same oil, add all the spices and garlic and then the chopped tomato, cook on a low heat for 12-15 min, then add tomato paste, cook for 3 min and then add the tomato sauce, cook for a further 2-3 min then add the fish pieces.
5. Just before serving arrange the fish in a dish, scatter the fried onions on top and garnish with coriander. Best served with Roti or paratha but you can serve it with rice if you wish.