Omani Fish Curry

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.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 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

Directions

1. Process onion, chilies, ginger and garlic to a paste.
2. Heat oil in wok, stir fry paste until fragrant. Add dried spices and cook further 2 minutes.
3. Add coconut milk, sugar and 1/2 cup water and simmer 30 minutes.
4. You can prepare this far and add fish at the last minute and/or steamed vegetables.
5. Add fish, cover and simmer for 5-8 minutes until fish cooked.
6. Lastly add lime juice and season with salt.