1 onion, roughly chopped
2 garlic cloves
2cm piece ginger
1 long red chilli, seeds removed (leave the seeds in if you like it hot)
1 bunch coriander, washed, leaves picked and chopped, stem and roots finely chopped
1 tbs olive oil or ghee
12 curry leaves
1 tsp panch phoron* or black mustard seeds
2 tsp mild Indian curry powder
½ tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
400g tin chopped tomatoes
2 tbs tamarind puree*
1 cup (250ml) fish stock or water
500g boneless firm white fish (such as ling), chopped into bite-sized pieces
Steamed basmati rice, dosas or naan bread and chutneys, to serve
This is a dish I serve quite often as a midweek supper – it’s packed full of flavour and it’s really easy to prepare. Panch phoron is a spice blend I like to always have in the pantry, as it’s a wonderfully fragrant addition to curries. Serve with store‑bought dosas or naan bread – or both!
Place the onion, garlic, ginger, chilli and coriander stem and roots into a blender. Whiz into a rough paste.
Heat the oil or ghee in a frypan over medium heat. Add the curry leaves and panch phoron or mustard seeds and fry until fragrant.
Add the onion paste and cook, stirring, for 1 minute until fragrant.
Add the dry spices and cook for a further minute, stirring to prevent catching. Add the tomatoes, tamarind puree and stock or water and cook for 3–4 minutes until the liquid has slightly reduced.
Add the fish and season. Partially cover with a lid and cook for 5 minutes until the fish is just cooked through. Add the coriander leaves and stir through.
Serve with basmati rice, dosas or naan bread and chutneys.
Panch phoron is an Indian spice blend, available from Indian food stores.
Tamarind puree is available from the Asian aisle of major supermarkets.
My Kind of Food:
Beautiful, simple food
100 all-new recipes from one of Australia's most trusted and inspirational cooks Valli Little is one of Australia's food superstars. The author of 10 bestselling cookbooks, and for many years the food director of the popular and influential delicious. magazine, Valli's recipes have inspired a generation of home cooks to be more adventurous in the kitchen.
For her legions of fans, Valli's recipes are synonymous with irresistible twists on unique ingredients, trends and clever reinterpretations of traditional favourites.
Now in My Kind Of Food, her most personal cookbook yet, Valli shares 100 recipes that she has cooked time and again to share with the people she loves - recipes that are perfect for simple midweek meals and lazy Sunday suppers; slow-cooked sensations that will have you begging for seconds; dishes that burst with colour and flavour, making the most of incredible seasonal produce; as well as a wicked selection of Valli's signature cakes and favourite chocolate-inspired desserts.