Yellow Fish, Potato and Tomato Curry

cook 30 mins
Tags: Spicey
  • 2 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 1 tablespoon ground turmeric
  • 400 ml (14 fl oz) can coconut milk
  • 200 ml (7 fl oz) water
  • 2 potatoes, peeled and cubed
  • 800 g (1 3/4 lb) thick skinless salmon fillets, boned and cut into chunks
  • 2 tomatoes, roughly chopped
  • salt
  • chopped coriander, to garnish
  • 3 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 2 green chillies, deseeded and finely chopped
  • 2 teaspoons grated fresh root ginger
  • steamed rice
  • lime wedges
  • chopped red chilli
  • To make the spice paste, pound together all the ingredients using a small pestle and mortar until you have a fairly smooth paste. Alternatively, whizz in a mini food processor.
  • Heat the oil in a large wok or heavy-based saucepan until hot, add the spice paste and stir-fry over a medium heat for 30–40 seconds, then add the onion and turmeric and stir-fry for a further 2–3 minutes until fragrant.
  • Pour in the coconut milk and measurement water, then stir in the potatoes. Bring to the boil, then reduce the heat to low and simmer gently, uncovered, for 10–12 minutes, stirring occasionally.
  • Season the fish with salt, then add to the pan with the tomatoes and bring back to the boil. Reduce the heat to medium-low and simmer gently for 6–8 minutes until the fish is cooked through.
  • Ladle into warm bowls, scatter with chopped coriander and serve with steamed rice, lime wedges and chopped red chilli.
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