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Chris Gibbins | all galleries >> Kissing don't last; cookery do! >> 2020 Recipes > Seychelles Fish Curry
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29-Feb-2020 © Chris Gibbins

Seychelles Fish Curry

Dry roast a Tbs coriander seeds, a tsp cumin seeds, a tsp black peppercorns, a tsp cardamom pods, 3-4 cloves and a small piece
of cinnamon for a few minutes, until fragrant, then grind to a powder (I use an old electric coffee grinder for this), then stir
in a ˝ tsp chilli powder and a ˝ tsp grated nutmeg. This is a massalé. Fry a chopped onion until softened, then stir in the massalé,
together with a ˝ tsp turmeric and fry for a few minutes. Add a small piece of ginger, chopped finely, a Tbs tamarind paste,
the leaves from a sprig of thyme and 200ml fish stock or water. Bring to a simmer, then add chunks of white fish (I used cod),
seasoned with a little salt and freshly-ground black pepper. Bring to a simmer again and cook gently for about 10 minutes.
Serve garnished with coriander leaves, accompanied by rice and a mango salsa, made by chopping a mango and mixing with
sliced spring onions, a sliced red chilli (deseeded if you prefer less spicy!) and a few more coriander leaves.

Nikon Z 6 ,Nikon NIKKOR Z 24-70mm f/4 S
1/60s f/9.0 at 63.0mm iso400 full exif

other sizes: small medium large original auto
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