Basa Fish Curry

Ingredients

• 500 Grams (1lb) Basa Fish (or prefered firm white fish chopped into large bite-sized peices)
• 60 Grams (1/4 cup) Natural Yogurt
• 1 Tsp Garlic Puree (2 garlic cloves crushed)
• 1/4 Tsp Tumeric
• 1 Tsp Chilli Puree (1 chilli pepper chopped finely or minced)
• 1/2 Tsp Ground Ginger
• Salt (As required)
• 2 Tbsp Olive oil
• 2 Onions (chopped)
• 1/2 tin Chopped Tomatoes
• 2 Tbsp Desiccated Coconut
• 1 Tsp Chilli Puree (1 chilli pepper chopped finely)
• 1 Tbsp Sundried Tomato Puree (substitute for regular tomato puree)
• 1 Tsp Garlic Puree (2 cloves garlic)
• 2 Tsp Sugar
• 1 Tbsp Garam Masala (or Curry Powder)
• 250 ml (1 cup) Water
• 3 Curry Leaves (or bay leaf )

Instructions

1. 1

   --- Marinate fish ---

2. 2

   Marinate: Place all marinade ingredients in a large bowl with the fish and stir together placing to one side.

3. 3

   --- Create Curry Paste ---

4. 4

   Fry: Place 1 tbsp of olive oil in a pan, fry the onions for 5 mins on medium heat until soft. Add the tin tomatoes for a further 3 mins.

5. 5

   Blend: Remove from pan & place into a large jug adding the desiccated coconut and 1tbsp of water, blend to make a smooth paste, place to one side.

6. 6

   --- Fish curry ---

7. 7

   Fry: In the same pan add oil & fry the marinated fish on both sides for 3 mins (6 mins in total) remove from one side leaving the juice in the pan.

8. 8

   Paste: Add the garlic, chilli and sundried tomato puree to the pan with the garam masala and curry leaves, stir together, next add the curry paste we created earlier.

9. 9

   Boil: Finally add 250 ml water and 2 tsp sugar and bring to the boil

10. 10

    Simmer: Turn heat to medium-low and add back the fish. Simmer for 3- 4 mins until warmed through.

11. 11

    Serve: Sprinkle fresh coriander over the top, and serve with rice.