Le Creuset's Spicy Fish Curry with Lime and Basil
June 15, 2022
Ingredients
1 red onion, chopped
2 tablespoons rapeseed oil
2 cloves of garlic
5cm piece of ginger, peeled and grated
2 fresh green chillies, sliced
1 teaspoon fresh turmeric, grated
3 cardamom pods, crushed
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 twig of fresh curry leaves
1 x 400ml can cherry tomatoes
½ tablespoon tamarind paste
1 x 400ml can coconut milk
500g firm white fish (hake, cod or kingklip), skinned, deboned and cut into cubes
TO SERVE
1 lime, zested and juiced
Fresh basil leaves
Roasted vine tomatoes
Spring greens
Shredded spinach
Black sesame seeds
Method
- In a Le Creuset Signature Cast Iron 22cm Shallow Casserole, soften the chopped onion in the oil. Add the garlic, ginger, chillies, spices and curry leaves, and fry for a minute or two until fragrant.
- Add the cherry tomatoes and tamarind paste to the casserole and cook for 5 minutes before adding the coconut milk. Simmer for a further 20 minutes to reduce the sauce and allow the flavours to infuse
- Add the cubes of white fish to the curry and simmer until the fish is cooked through and opaque, this should take about 5 minutes.
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Serve with the lime zest and juice, fresh basil, roasted vine tomatoes, spring greens, shredded spinach and black sesame seed
Recipe courtesy of Le Creuset
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