Basa Fish Curry

Ingredients

• 500 g Basa fish (Chopped into large bite-sized pieces; firm white fish such as cod, haddock, or tilapia may be substituted.)
• 60 g Natural yogurt (For the marinade.)
• 1 tsp Garlic puree (For the marinade; equivalent to 2 crushed garlic cloves.)
• 0.25 tsp Turmeric (For the marinade.)
• 1 tsp Chilli puree (For the marinade; 1 finely chopped or minced chili pepper may be used instead.)
• 0.5 tsp Ground ginger (For the marinade.)
• Salt (As required.)
• 2 tbsp Olive oil (Used for frying the onions and fish.)
• 2 Onions (Chopped.)
• 0.5 tin Chopped tomatoes (The source does not specify the tin size.)
• 2 tbsp Desiccated coconut (Blended into the curry paste.)
• 1 tsp Chilli puree (For the curry; 1 finely chopped chili pepper may be used instead.)
• 1 tbsp Sundried tomato puree (Regular tomato puree may be substituted.)
• 1 tsp Garlic puree (Equivalent to 2 garlic cloves.)
• 2 tsp Sugar (Added to the curry sauce.)
• 1 tbsp Garam masala (Curry powder may be substituted.)
• 250 ml Water (For loosening the curry sauce.)
• 3 Curry leaves (Bay leaf may be substituted.)
• Fresh coriander (To sprinkle over the finished curry.)
• Cooked rice (To serve; quantity not specified by the source.)

Steps

1. 1

   Place the basa fish, yogurt, garlic puree, turmeric, chili puree, ground ginger, and salt in a large bowl. Stir thoroughly so the fish is evenly coated, then set it aside while preparing the curry paste.

2. 2

   Heat 1 tablespoon of the olive oil in a pan over medium heat. Add the chopped onions and fry for 5 minutes, stirring occasionally, until softened.

3. 3

   Add the chopped tomatoes to the softened onions and cook for a further 3 minutes.

4. 4

   Remove the onion and tomato mixture from the pan and transfer it to a large jug. Add the desiccated coconut and 1 tablespoon of water, then blend with a stick blender or other suitable blender until smooth. Set the curry paste aside.

5. 5

   Using the same pan, add the remaining olive oil as needed. Add the marinated fish and fry for 3 minutes on each side, 6 minutes in total. Remove the fish from the pan and leave the cooking juices in the pan.

6. 6

   Add the garlic puree, chili puree, and sundried tomato puree to the pan, followed by the garam masala and curry leaves. Stir together so the aromatics and spices combine with the fish juices.

7. 7

   Add the blended curry paste to the pan and stir it into the spiced mixture.

8. 8

   Pour in 250 ml of water and add the sugar. Bring the curry sauce to the boil.

9. 9

   Reduce the heat to medium-low and return the fish to the pan. Simmer for 3–4 minutes, until the fish is warmed through.

10. 10

    Sprinkle fresh coriander over the top and serve with rice.

Notes

The source does not specify the size of the half tin of chopped tomatoes or the quantity of water used when blending the curry paste; the method states 1 tablespoon of water for blending. Fish does not need a long marinade. Sour cream, fresh ginger, or homemade chili paste were mentioned by a commenter as substitutions or variations, but they are not part of the authoritative recipe.

Nutrition per serving

• main
• curry
• seafood
• South Asian
• low-fat
• weekday meal
• stovetop
• gluten-free