Fijian fish curry

Ingredients

• 800 gm snapper fillets, cut into 3cm pieces
• Fried curry leaves, mixed chopped chillies, steamed basmati rice and tamarind chutney, to serve
• CURRY BASE
• 150 gm coconut milk powder
• 40 gm ghee
• 5 small red shallots, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 sprig curry leaves
• 2 small green chillies, chopped
• 1 tsp fenugreek seeds, toasted, soaked in water for 5 mins (see note)
• 1 cinnamon quill, crumbled
• 1 tsp fennel seeds
• 5 cardamom pods, bruised
• 2 tbsp each curry powder, ground turmeric, ground coriander, ground cumin
• 1 tsp chilli powder
• 500 gm white fish frames, chopped, rinsed
• COCONUT SAMBAL
• 1 small coconut, grated or 80gm desiccated coconut
• 1 tbsp Maldive fish (see note)
• 1 tbsp freshly grated turmeric
• 3 tsp chilli powder
• 1 small red onion, very finely chopped
• 1/2 tsp black peppercorns, crushed
• Juice of 2 limes

Instructions

1. 1

   1: For curry base, whisk coconut milk powder with 750ml warm water, then set aside. Heat ghee in a large heavy-based saucepan until just starting to smoke. Add shallot, garlic, curry leaves and chilli, and cook until shallot is translucent (8-10 minutes). Add drained soaked fenugreek seeds and dry spices, and cook, stirring until fragrant (2-3 minutes). Add fish frame and cook, stirring, until opaque (3-5 minutes). Deglaze pan with 500ml water and simmer until nearly evaporated.

2. 2

   2: Add reconstituted coconut milk to the curry base and bring to the boil. Reduce heat slightly and simmer until well-flavoured (5-7 minutes). Remove from heat and stand for 10 minutes, then strain into a wide clean saucepan, discarding solids. Set aside until ready to serve.

3. 3

   3: For coconut sambal, place grated coconut, Maldive fish, turmeric, chilli powder, onion and black peppercorn in a mortar. Pound with a pestle until well mixed. Add lime juice gradually, stirring to combine, then season with salt. Set aside until ready to serve.

4. 4

   4: To serve, bring curry base to a gentle simmer over medium heat. Add snapper pieces, cover with a lid and simmer gently until just cooked (5-6 minutes).

5. 5

   5: Top fish curry with fried curry leaves and mixed chilli, and serve with steamed basmati rice, tamarind chutney and coconut sambal.