See Also: South Indian dry masala fish curry with tomato and coconut chutney(recipes)
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West Sumatran Fish Curry with Coconut Milk(recipes)
Goan coconut chutney(recipes)
Green coconut chutney(recipes)
Coconut Shrimp with Pear Chutney(recipes)
Mild coconut curry(recipes)
Coconut Chicken Curry(recipes)
Tomato Chutney(recipes)
Indian Curry Stir-Fry(recipes)

South Indian dry masala fish curry with tomato and coconut chutney (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



For the fish4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)3 tbsp plain yoghurt 2 tsp garam masala1 tsp black mustard seeds1 tsp ground coriander1 tsp ground cumin½ tsp chilli powder6 cardamom pods, lightly crushed½ tsp salt1 tbsp vegetable oilFor the chutney 1 tbsp vegetable oil1 onion, finely chopped7.5cm/3in piece root ginger, roughly chopped6 garlic cloves, finely chopped1 green chilli, finely chopped 10 curry leaves (available from Asian grocers and some supermarkets)1½ tbsp desiccated coconut1 x 400g/14oz can tomatoes, chopped2 tsp sugar2 tsp balsamic vinegar



Method



1. For the fish, wash the fish and blot dry with kitchen paper. 2. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.3. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.4. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.5. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.6. Serve topped with warm chutney.