Recipe: Cashew, coconut and tomato fish curry

THE FLAVOUR COMBINATIONS

olive oil, to fry and drizzle

1 onion, peeled and diced

15ml (1 tbsp) cumin seeds

15ml (1 tbsp) coriander seeds

15ml (1 tbsp) fennel seeds

4 garlic cloves, peeled and minced

6cm fresh ginger, peeled and finely grated

10ml (2 tsp) ground turmeric

5ml (1 tsp) dried chilli flakes

2 x 400g tins chopped tomatoes

1 x 400ml tin coconut milk

135g baby corn

800g sustainable kingklip fillets,

skins removed and cubed

salt and freshly ground black pepper, to taste

200g cashew nuts, toasted

4 handfuls fresh coriander leaves,

chopped + extra, to garnish

juice of 1 lime

TO SERVE

1 fennel bulb, diced

small handful fennel leaves, chopped

1/2 red onion, peeled and finely sliced

lime wedges

chargrilled naan bread

HOW TO DO IT

1. Heat a glug of olive oil in a medium-sized pot over low heat, and fry the onion until soft and translucent, about 10 minutes.

2. While the onion fries, make the curry paste. Using a pestle and mortar, finely grind together the cumin seeds, coriander seeds, fennel seeds, garlic cloves, ginger, turmeric and chilli flakes. If the paste seems a little dry to grind easily, add a splash of olive oil.

3. Preheat the oven to 200°C. Add the curry paste to the fried onion, reduce the heat to medium and fry, stirring, 2 minutes, before adding the tins of tomatoes and coconut milk.

Bring to a simmer, add the baby corn and cook, 10 minutes.

4. Add the fish to a roasting tray, drizzle with olive oil and season to taste. Cook in the oven, 10 minutes. While the fish cooks, stir the cashews, coriander and lime juice through the curry sauce and season well to taste.

5. Bring the curry sauce to a simmer and add the fish (discarding any cooking liquid that collects from the fish). Serve with the diced fennel bulb and chopped leaves, red-onion slices, lime wedges for squeezing, fresh coriander leaves and naan bread.

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