Fish curries are unusual, at least to Western palates, and this one is rather special. It has a spicy-rich coconut flavoured sauce with the addition of pineapple, raisins and almonds.
4 tbsps desiccated coconut
140 ml (1/4 pint) water
4 tbsps oil
1 onion, finely chopped
1/2 tsp each ground cinnamon, nutmeg, cumin, coriander, turmeric and chilli powder
Pinch ground cloves
6 cardamoms
1 bay leaf
1 tsp grated fresh ginger
1 clove garlic, crushed
450 g (1 lb) whitefish, skinned, boned and cut into 5 cm (2 inch) pieces
225 g (8 oz) canned pineapple pieces and juice
1 tbsp chopped coriander leaves
1 - 2 green chillies, seeded and finely chopped
Pinch salt and pepper
1 tbsp cornflour
15 g (1/2 oz) blanched almonds
15 g (1/2 oz) raisins
140 ml (1/4 pint) natural yoghurt
140 ml (1/4 pint) water
4 tbsps oil
1 onion, finely chopped
1/2 tsp each ground cinnamon, nutmeg, cumin, coriander, turmeric and chilli powder
Pinch ground cloves
6 cardamoms
1 bay leaf
1 tsp grated fresh ginger
1 clove garlic, crushed
450 g (1 lb) whitefish, skinned, boned and cut into 5 cm (2 inch) pieces
225 g (8 oz) canned pineapple pieces and juice
1 tbsp chopped coriander leaves
1 - 2 green chillies, seeded and finely chopped
Pinch salt and pepper
1 tbsp cornflour
15 g (1/2 oz) blanched almonds
15 g (1/2 oz) raisins
140 ml (1/4 pint) natural yoghurt
method
1. Place the coconut and water in a dish and heat for 30 seconds on HIGH. Leave to infuse.
2. Place the oil in a casserole and add the onion. Cover and cook for 2 minutes on HIGH.
3. Add all the spices, the bay leaf, ginger and garlic and heat for 2 minutes on HIGH.
4. Add the fish and strained juice from the pineapple. Add the coriander, chillies, salt and pepper. Cover and cook for 6 minutes on HIGH.
5. Remove the fish and keep it warm. Strain the coconut and mix the liquid with the cornflour. Stir into the sauce and cook for a further 2 - 3 minutes on HIGH, stirring carefully, or until it thickens and clears.
6. Return the fish to the sauce and add the pineapple, almonds, raisins and yoghurt. Cover and leave to stand for 3-5 minutes before serving. Remove the bay leaf.
2. Place the oil in a casserole and add the onion. Cover and cook for 2 minutes on HIGH.
3. Add all the spices, the bay leaf, ginger and garlic and heat for 2 minutes on HIGH.
4. Add the fish and strained juice from the pineapple. Add the coriander, chillies, salt and pepper. Cover and cook for 6 minutes on HIGH.
5. Remove the fish and keep it warm. Strain the coconut and mix the liquid with the cornflour. Stir into the sauce and cook for a further 2 - 3 minutes on HIGH, stirring carefully, or until it thickens and clears.
6. Return the fish to the sauce and add the pineapple, almonds, raisins and yoghurt. Cover and leave to stand for 3-5 minutes before serving. Remove the bay leaf.
serving amount
serves 4
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