Prep 20 mins
Cook 40 mins
This recipe was requested by a reader from Australian Gourmet Traveller. This is a wonderful flavour. It can be made with vegetables only for a vegetarian version. Remove seeds from chillis if you dont want too much bite.
- 2 red onions, chopped
- 3 red chilies, chopped
- 2 cm fresh ginger, peeled and chopped
- 8 garlic cloves, peeled and halved
- 1⁄4 cup vegetable oil
- 6 cardamom pods
- 8 cloves
- 2 cinnamon sticks
- 1 teaspoon black peppercorns
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1⁄2 teaspoon turmeric
- 400 ml coconut milk
- 1 teaspoon brown sugar
- 1 1⁄2 kg fish, cut into bite-size pieces
- sea salt
- 2 -3 tablespoons lime juice
- Process onion, chilies, ginger and garlic to a paste.
- Heat oil in wok, stir fry paste until fragrant. Add dried spices and cook further 2 minutes.
- Add coconut milk, sugar and 1/2 cup water and simmer 30 minutes.
- You can prepare this far and add fish at the last minute and/or steamed vegetables.
- Add fish, cover and simmer for 5-8 minutes until fish cooked.
- Lastly add lime juice and season with salt.
This was absolutely fantastic. Kind of a sweet curry taste. Yum! We used jalapenos instead of red chilies and left the seeds in.
I tried this with cod and it was fabulous. Thanks for a great recipe
This made a very good dinner for us tonight. I used swordfish, green bell peppers, mushrooms and green onion. I did strain the sauce through a coarse sieve after the simmering stage, and at one point was afraid there would not be enough sauce to go around. I added some water, but looking back, probably did not need to, as I had to thicken it with flour and water in the end. I did not need to add any more spice. The flavor was deep and delicious. Thank you very much for sharing this recipe with us.