Krystelle and Pio’s Curry Fish and Crunchy Greens
TEAM FIJI
INGREDIENTS
400g fresh Tuna fillets or other firm fish
The juice of 3 Bush lemons (you can use lemons)
Salt and Pepper
4 cups of chopped Moca (Silverbeet can be substituted)
3 tablespoons Cumin seeds
2 tablespoons Mustard Seeds
4 Garlic Cloves (crushed)
1-inch piece of Ginger (crushed)
2 large Chili (chopped finely)
4 tablespoons Garam Masala
4 Tablespoons Curry Powder
1 bunch of fresh Coriander (chopped)
2 Coconuts scraped and squeezed to get the cream
1 tablespoon Tamarind Paste
3 Lemon Grass stems (roughly chopped)
METHOD
- In a medium bowl place the fish, lemon juice ,salt pepper and leave to marinate while you prepare the rest of the ingredients.
- Chop the moca.
- Toast half of the cumin and mustard seeds in a pan then add the crushed ginger, garlic and chilli, add the moca to the pan and keep tossing to ensure the greens stay crunchy.
- Take fish out of marinade and coat in a mixture of some of the masala and curry powder, fry till golden on both sides.
- Using the same pan as the fish toast remaining cumin and mustard seeds and remaining curry powder and masala, add tamarind and coconut cream then cook to reduce sauce. Add coriander and lemon grass 5 mins before taking off the heat.
- Plate the moca and masala fish, then strain coconut cream sauce over, top with freshly chopped coriander.
Tried this recipe at home? Let us know what you think!