Fish & Kumara Curry

Serves 4
Made in 40 minutes
Gluten free

Ingredients

     Paste
     3cm knob ginger, peeled
     3 cloves garlic, peeled
     2 green chillies, cut in half with seeds removed
     ½ tsp salt
 
     4 tomatoes
     1 onion, peeled and sliced
     1 tbsp butter
     1 tbsp ground cumin
     1 tbsp ground coriander
     ½ tsp turmeric
     2 Kaipara kumara -red, peeled and diced
     400g can coconut milk
     350g tarakihi, cut into 3cm pieces


Using a mortar and pestle, mash the 4 paste ingredients together to form a paste. Set the paste aside.

Blend the tomatoes and onion together in the bowl of a food processor until the mixture is smooth.

Heat the butter in a large fry pan and add the tomato mixture. Fry the mixture until most of the liquid has evaporated, then add the paste and cook until it is fragrant – about 3 minutes.

Add the spices, stir to combine and cook for a further 2 minutes. Add the kumara and coconut milk. Reduce the heat and cook gently for 20 minutes, until the kumara is almost cooked. The sauce should thicken naturally.

​Add the fish to the curry sauce and cover the pan. Cook the fish until it is just beginning to flake. Serve with a squeeze of lemon and boiled rice.