Whiting and wild garlic curry
By Louise Bell
- 300-400g prepared fish – I used whiting fillets – cut into chunks
- ½ onion, thinly sliced
- ½ tin chopped plum tomatoes
- ½ tsp fenugreek seeds
- 1½ tsp cumin seeds
- 1½ tsp coriander seeds
- 1½ tsp fennel seeds
- ½ tsp turmeric
- ½ dried chilli (you may need more)
- 50g creamed coconut
- Generous handful wild garlic leaves, washed thoroughly and excess water shaken off
- Basmati rice to serve
Heat some oil in a heavy-based pan. Add the onions, and allow to soften for a few minutes without colouring too much. Grind the whole spices and add to the onion, along with the turmeric and crumbled dried chilli. Stir and cook for a couple of minutes.
Add the tomatoes, and simmer for 5-10 minutes. Add the creamed coconut and stir until it melts into the sauce. If the sauce looks too thick, add a splash of water.
Add the chunks of fish, and the washed garlic leaves, roughly chopped. Put the lid on the pot and leave to simmer for a few minutes until the fish is cooked through and the garlic has wilted.
Serve with basmati rice. I made a simple pilau by heating a couple of cardamom pods, bay leaves and half a cinnamon stick in oil, then stirring the rice in before adding water and a pinch of salt.