Name: Baked Fish Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: indian

Baked Fish Curry

Rebecca Seal

After briefly toasting the onions and spices on the hob, this tray-baked fragrant South Indian style curry is finished in the oven. Sour-but-sweet tamarind paste or concentrate is widely available in supermarkets. Avoid low-fat coconut milk, as it's more likely to split when heated. For the fish, cod, hake, haddock, salmon or trout all work well, or try a mixture. Recipe is dairy free, peanut and tree nut free, egg free and soy free. Recipe can be wheat free and gluten free if wheat and gluten free breads are used, or serve with rice. (If you have a legume sensitivity, tamarinds are legumes.). This recipe was first published in LEON Happy One Pot (published by Octopus), which I wrote with the team at LEON restaurants. Photo by Steven Joyce.

Add to your supermarket basket....

Pick which supermarket you want to send your ingredients to:

Ingredients

onion 1 (grated)
garlic cloves 2 (crushed)
ginger 1 (grated)
ground cumin 1 tsp
mustard seeds 1 tsp
ground turmeric 1 tsp
green chillies 1 (chopped)
tamarind paste 1 ½ tsp
curry leaves 8
cayenne pepper ½ tsp
coconut milk 600 ml
cod fillet 500 g (chopped)
fresh coriander to serve (leaves picked)
basmati microwave rice 500 g

Method

Cook the fish curry

Heat the oven to 200°C/400°F/gas mark 6.
Finely grate the onion (squeeze out any excess water). Crush the garlic cloves. Peel and finely grate the ginger. De-seed and finely chop the green chilli. Chop the cod into chunks.
Use an ovenproof metal pan for this curry. Set it over a medium heat and add a dash of oil. When hot, add the grated onion and let sizzle for a minute or two, then add the garlic, ginger, ground cumin, mustard seeds, and ground turmeric. Cook, stirring, for a couple of minutes, until really fragrant.
Add the tamarind paste, curry leaves and cayenne pepper (add this to taste). Add a big pinch of salt and some black pepper and stir really well to combine. Add the cod chunks, spreading them out in a single layer and spooning the sauce over each piece. Place in the preheated oven for 10 minutes, or until the fish is just cooked through.
Meanwhile, cook the rice - you can also serve it with flatbreads.