Two Oceans’ South Indian Fish Curry
Posted on October 12th, 2012
Spicy or exotic food is always a bit of a challenge when it comes to wine pairing. I browse some of the bigger wine brand’s websites – a lot of them have recipes up and last week I found this delicious curry on Two Oceans’ site. As with all my recipes (I hope) it’s super easy to make but also very impressive for any dinner guests. It’s not that spicy as the coconut milk softens the spices in the curry paste. Interestingly, whilst I would have gone for a Pinot Grigio, the website also recommends a Cabernet Sauvignon Merlot. So we tried that and I can testify that it was a delicious match. The tannins work well against the spice and the coconut.
- Vegetable oil
- 2 tsp (10 ml) black mustard seeds
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 5 cm knob fresh ginger, grated
- 10 to 12 fresh curry leaves
- 2 Tbsp (30 ml) Indian-style curry paste
- 3 to 4 ripe tomatoes
- 1 cup (250 ml) chicken stock
- 1 can (410 g) coconut milk
- 1 Tbsp (15 ml) chutney
- Juice of 1/2 lemon
- 500 g firm, white-fleshed fish such as cod, monkfish, ling (king prawns are a nice addition)
- Heat oil in a pot and add mustard seeds.
- Add onion, garlic, ginger, curry leaves and fry gently until soft.
- Stir in curry paste and cook for two minutes.
- Toss in tomatoes, chicken stock, coconut milk, chutney and lemon juice and cook for 10 minutes to allow flavours to develop.
- Add fish, season and simmer for 8 to 10 minutes until cooked.
- Adjust seasoning and serve with basmati rice.