Paul’s Indian Fish Curry

Having worked under Rick Stein for more than a decade, Paul Harwood had always dreamed of opening his own seafood restaurant. In 2014 he achieved his vision and opened The Fish House on Fistral beach, serving up tasty local seafood at a reasonable price. Here, he kindly shares with us his Indian Fish Curry recipe. You’ll be thanking him later…

Ingredients (serves 4)

700g (25oz) white fish fillet (cod, pollock or hake)

1 small white onion

2 vine tomatoes

4 tsp dried chilli flakes

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp salt

1 tsp black pepper

2 tsp turmeric

1 tsp black mustard seeds

90g (3oz) fresh grated coconut

100ml (3½oz) shellfish stock

40g (1oz) fresh coriander

5 cloves garlic

80ml (3floz) coconut milk

1 tbsp vegetable oil

Method

To make the masala (paste), heat the coriander seeds, cumin and black pepper in a dry pan until smoking, then transfer to a pestle and mortar and grind to a fine powder.

Put the onion, tomato, garlic, chilli, grated coconut and ground spices into a food processor (not including the turmeric and black mustard seeds) and blend into a paste.

Heat a separate wok or pan, add a tablespoon of vegetable oil and fry the turmeric and mustard seeds for 20 seconds, add the masala paste and cook on a gentle heat for 5 minutes. This paste will keep in the fridge for 3 days.

To make the curry put the paste, coconut milk and shellfish stock (or you can use water) into a wok and heat.

Gently lay your fish fillets into the sauce, cover and cook for 5 minutes.

Finally add your fresh coriander and check for seasoning

Serve with basmati rice and poppadoms.