Use for Singapore Noodles, batters for seafood, or dust over chicken, fish fillets, scallops or prawns before pan frying.
Madras Fish Curry Recipe – Serves 4
Sauté 1 onion (sliced) in 2 tbsp oil for 1 minute. Add 300 ml stock, simmer until soft, and puree. Make a paste with 3 tbsp Madras curry mix, 1 tbsp ginger puree, 1 tbsp garlic puree, 1 tbsp tamarind paste, 2 tbsp rice vinegar, 4 tbsp oil.
Pan fry 4 portions fish fillets (Blue eye, Flathead, Warehou, Ling) in olive oil/butter for 1 minute each side, remove from pan. Cook madras paste 30 seconds, add puree, 1 cup water, 1 tin (400 ml) coconut milk, ½ cup curry leaves (optional), simmer for 5 minutes. Add ½ cup diced tomatoes, more water and seasoning if needed. Finish cooking the fish in the sauce. Serve topped with coriander and with naan bread and steamed rice.
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