Fish with with Mulligatawny Flavours
A modern take on a vintage recipe for Fish Mulligatawny
Ingredients
Scale
- 4 red onions, 2 sliced, 2 chopped finely
- 1 sprig of curry leaves (about 20 leaves)
- 2 tbsp ghee or coconut oil, split
- *450g-600g fish fillets (I used Rockling) but any white fish would work.
- 1 270ml can of coconut milk
- 200g vegetable stock
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp fenugreek powder
- 2 cloves of garlic, crushed
- 1 tsp ginger, grated
- 2cm stick of cinnamon
- 2 tomatoes, chopped
- 1 10cm stick of celery cut in 4 pieces
- 150g of green beans, chopped (optional)
- Salt
To Serve:
- Lime cheeks
- Thai basil or Coriander
- Roti or Rice
Instructions
- Heat half the ghee or coconut oil in a large saucepan over medium heat.
- Add the sliced onions, half the curry leaves and a pinch of salt.
- Drop the heat to low and cook, stirring occasionally until the onions are a deep brown. Take your time with this, it took me 20 minutes to get the onions as dark as I wanted them. Remove these from the pan and set aside.
- Wipe the pan and add the rest of the coconut oil / ghee.
- Once this is melted turn down the heat and add the chopped onions, the rest of the curry leaves, the coriander, cumin, turmeric, fenugreek, cinnamon, garlic, ginger and celery.
- Cook stirring often until the spices are fragrant and the onions are softened.
- Add the stock and coconut milk. Cook this mixture down until the gravy reaches the consistency of thickened cream.
- Add the beans, if you are using them, to the pan.
- Sprinkle your fish fillets with salt and add to the pan. Cook for 2-3 minutes on each side, depending on the thickness of your fish. When you turn the fish over, add the chopped tomatoes.
- Check for taste – add more salt and or a squeeze of lime to balance out the flavours.
- Remove the cinnamon stick and the pieces of celery.**
To Serve
- Place a fillet of fish on each place, spoon over the gravy and top each piece of fish with the reserved onion and curry leaf mix.
- Garnish with coriander, Thai basil and lime wedges
- Serve with rice and/or flaky roti to soak up that lovely gravy.
Enjoy!
Notes
*I had 450g of fish which was three fillets however there was a lot of gravy so you could easily add another fillet in for this same quantity.
** I do not like the texture of cooked celery so I like to remove it before serving. If you are happy to eat it, chop the celery into smaller slices, as you would when making a soup and leave it in.