Fish curry

Fish curry
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 150 gr onions
  • 30 gr fresh ginger
  • 10 gr gloves of garlic
  • 45 ml oil
  • 200 gr carrots
  • 1 tbspn pataks curry paste
  • 5 gr madras curry powder
  • 20 gr tomato puree
  • 240 gr chopped tomatoes (tin)
  • 2 tbspn ketchup
  • 120 gr coconut milk
  • 400 gr white fish
  • 200 gr spinach
  1. Peel and dice onion and garlic. Peel and grate ginger. Wash, peel and dice the carrots.
  2. Sweat onion, ginger, carrots and garlic off in some oil without colouring until translucent.
  3. Add curry paste, madras powder and cook on low heat until fragrant.
  4. Add chopped tomatoes and let the sauce simmer until the vegetables are tender.
  5. When the vegetables are tender, add the coconut milk to the sauce. Check the seasoning and puree the sauce until smooth.
  6. Add the fish and spinach to the sauce and let them cook in the sauce until done. Serve with boiled rice.
Stuff to know
Frying off the curry paste and spices will release their flavour but do not burn them.
Bind the sauce if need be with corn flour mixed with some cold water. Add it to the sauce, which will thicken when boiling.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
Spice up the dish by adding ground cinnamon, ground cardamom, ground cumin, ground coriander, ground turmeric and/or ground chilli powder to your liking.
Serve with naan bread (click here for the recipe).