In a mortar and pestle, combine garlic, chilli, ginger, and turmeric. Grind them together until you achieve a smooth paste.
In a deep frying pan, heat the sunflower oil over medium heat. Sauté the onions until they soften, which should take about 3-4 minutes. Introduce the freshly made chilli paste to the onions and stir for another 3-4 minutes until the aroma fills the air.
Sprinkle in the spices and curry leaves, stirring continuously for 2 minutes. Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer.
Allow the curry to simmer for about 10 minutes, letting it reduce slightly. Gently place the fish pieces into the curry, letting them cook for approximately 4 minutes or until they're perfectly cooked.
Remove from heat and season with fresh lime juice and a pinch of salt.
To Serve: Ladle the fish curry over steamed basmati rice. Garnish with fresh coriander leaves and deep-fried curry leaves for an added crunch.
Special Notes and Tips:
- Whiting is a soft fish that cooks quickly. Ensure not to overcook it to maintain its delicate texture.
- Adjust the green chillies according to your heat preference.
- Fresh turmeric offers a unique flavor, but if unavailable, you can use turmeric powder as a substitute.
Ingredients
Directions
In a mortar and pestle, combine garlic, chilli, ginger, and turmeric. Grind them together until you achieve a smooth paste.
In a deep frying pan, heat the sunflower oil over medium heat. Sauté the onions until they soften, which should take about 3-4 minutes. Introduce the freshly made chilli paste to the onions and stir for another 3-4 minutes until the aroma fills the air.
Sprinkle in the spices and curry leaves, stirring continuously for 2 minutes. Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer.
Allow the curry to simmer for about 10 minutes, letting it reduce slightly. Gently place the fish pieces into the curry, letting them cook for approximately 4 minutes or until they're perfectly cooked.
Remove from heat and season with fresh lime juice and a pinch of salt.
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