Culture Street

Food

Anna Gare's Creamy Coconut Fish Curry

On October 10, 2013

Serves 6

This is a gentle introduction to the aromas and flavours of curry, so it’s a great one for kids and adults to enjoy together. The addition of sour cream and desiccated coconut softens the spices and sweetens the fish. My girlfriend, Nancy, made this for me once; I watched her kids devour it and I was sold.

FISH
50 g (1¾ oz) butter, for greasing

1 kg (2 lb 4 oz) firm white fish fillets (such as snapper)

250 ml (9 fl oz/1 cup) dry white wine

cucumber ribbons, to garnish

handful of coriander (cilantro) leaves, to garnish

CURRY SAUCE
130 g (4½ oz) butter

1 leek, white part only, thinly sliced

2 garlic cloves, finely chopped

2 teaspoons grated fresh ginger

3 teaspoons ground coriander

3 teaspoons ground cumin

2 teaspoons ground turmeric

2 teaspoons sweet paprika

1 tablespoon tomato paste (concentrated purée)

2 teaspoons finely chopped red chilli, or to taste

squeeze of lemon juice

45 g (1½ oz/½ cup) desiccated coconut

245 g (8½ oz/1 cup) sour cream

2 teaspoons sugar

185 ml (6 fl oz/¾ cup) water

TO COOK THE FISH
Preheat the oven to 180°C (350°F/Gas 4).
Lightly grease a roasting tray (preferably non-stick) and generously grease a sheet of baking paper with the butter.
Put the fish in the greased tray, pour over the wine and cover with the baking paper, greased side down.
Bake for about 10 minutes, or until almost cooked through (the exact time will depend on the thickness of the fillets), then remove from the oven and set aside, keeping any cooking juices.

TO MAKE THE CURRY
Melt the butter in a large frying pan over low heat. Add the leek and cook for 4–5 minutes,
or until translucent.
Add the garlic, ginger and spices and cook for 2 minutes.
Add the tomato paste, chilli and lemon juice, then cover and cook over very low heat for about 5 minutes.
Add the coconut, sour cream, sugar, water and any cooking juices from the fish to the pan, then simmer for about 10 minutes.
Gently put the fish into the pan and coat with the sauce to reheat.
Turn off the heat, divide the fish and the sauce between your serving bowls. Top each portion with some cucumber ribbons and coriander then serve.

Recipe and images from Eat In by Anna Gare, published by Murdoch books, $39.99.

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