Creamy Tomato Fish Curry

Russell Smith

Recipes and styling Hannah Lewry Photographs Russell Smith Ingredients:

  • 410g tin cherry tomatoes
  • 3 garlic cloves
  • 2.5cm piece of fresh ginger
  • 5g dried chilli
  • 10g ground coriander
  • 2 onions, finely sliced
  • 30ml olive oil
  • 5 cloves
  • 2 dried bay leaves
  • 1 cup water
  • Pinch of garam masala
  • 125ml cream
  • 800g fresh kingklip or firm white fish, skinned
  • 30g butter
  • 70g tomatoes on the vine
  • Pack of poppadoms
Directions: Blend the tomatoes, garlic, ginger, chilli and coriander until smooth. Soften the onions in 30ml olive oil for five minutes over a low heat. Add the cloves and bay leaves to the onions, leave for a minute, then add the tomato mix and stir for five minutes. Pour in the water and bring to a simmer. Add the garam masala and cream. Cook for a further 10–15 minutes. Just before serving cut the fish into four equal portions and gently fry in 30g butter in a nonstick pan over a medium heat for three minutes each side or until cooked to your liking. Add the cherry tomatoes to the pan. Cook for about five minutes until their skins blister and tear slightly. Put the fish and cherry tomatoes straight from the pan into hot bowls of the creamy tomato curry. Serve with poppadoms. Serves 4 This recipe is featured in the June 2014 issue of House and Leisure. Get your copy now to view more delicious winter curry recipes.