[col type=”one-fourth”]
Preparation time
less than 30 mins
[/col]
[col type=”one-fourth”]
Cooking time
30 mins to 1 hour
[/col]
[col type=”one-fourth”]
Serves
Serves 4
[/col]
[col type=”one-fourth last”]
[/col]
By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the curry paste
- 4 Thai shallots, peeled and chopped
- 4 garlic cloves
- 2cm/¾in fresh root ginger, peeled
- 2 tsp shrimp paste
- 4 red chillies, chopped
- 50g/1¾oz curry powder
For the curry
- 2 tbsp vegetable oil
- 1 onion, sliced
- 1 tsp turmeric
- 1 tsp fenugreek seeds
- ½ tbsp mustard seeds
- 10–15 fresh curry leaves
- 1 tbsp tamarind paste
- 400ml tin coconut milk
- 3 small Thai aubergines, cut in half
- 6 okra
- 3 tomatoes on the vine, chopped
- 1 whole sea bream on the bone, cut into chunks
- 300g/10½oz fresh tuna, cut into chunks
- 1 fillet red snapper, cut into chunks
To serve
- steamed basmati rice
Method
-
First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste.
-
To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring.
-
Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through.
-
Serve in four bowls with steamed rice.