大象传媒

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Fish Curry with Black Cardamom, Cinnamon, Green Chilli & Coconut Milk (Fish Molee)听

From Rick Stein鈥檚 India (Ebury/大象传媒 Books)

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Serves 4-6

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Prep time: 15 mins

Cooking time: 20 mins

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Ingredients

90ml mustard oil or vegetable oil

2 medium onions, finely sliced

2 black cardamom pods, lightly bruised with a rolling pin

4 cloves

2 x 3cm pieces of cinnamon stick

1 Indian bay leaf (optional)

20g/4 cloves garlic, cut in half lengthways

20g/4cm ginger, shredded

2 green chillies, split in half lengthways

1 tsp turmeric

1 tsp plain flour

1 tsp salt

600g river cobbler / catfish fillets, cut into chunks听(or pouting/whiting/pollock fillets, or any meaty white fish, says Nige)

200ml coconut milk

Juice of 1沤2 - 1 lime

Boiled basmati rice to serve.

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Method

1.

Heat the oil in a heavy-based saucepan or karahi, over a medium heat & fry the onions for 10 mins until golden.

2.

Add the cardamom, cloves, cinnamon & bay leaf & fry for 1 min, then add the garlic, ginger, green chillies & turmeric, & fry for a further minute.

3.

Stir in the flour & salt & cook for 1 min.

4.

Add the fish pieces, pour over water just to cover & simmer for 3 mins until the fish is part cooked.

5.

Add the coconut milk, bring back to a simmer & cook for a further 2-3 mins, until the fish is cooked through.

6.

Sharpen with lime juice.

7.

Serve with rice.

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Nigel's Top Tip

• Buy black cardamom whole rather than in the seed form, as it begins to lose it's potency & aroma the minute the skin is removed. 听Similarly avoid the powdered form, grinding your own as required.