2 tsps ghee or coconut oil
1 large white onion, finely chopped
2 cloves garlic, finely chopped
20g ginger, finely chopped
2 green chillies, sliced
1-2 small pieces of gamboge (optional)
10 curry leaves
1 cinnamon stick
4 ripe tomatoes, cut into thin wedges
1 tsp curry powder
1/2 tsp garam masala
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp sea salt
200ml coconut milk
400g white fish cut into large pieces
Melt the ghee/oil in a large saucepan over a medium heat. Add the onion, garlic, ginger
and green chillies. Stir well and cover. Cook for 5 minutes.
Add the gamboge (if using), curry leaves and cinnamon stick. Stir and cover. Cook for 1-2
Add the chopped tomatoes. Stir and cover. Cook for 1-2 minutes.
Add a splash of water and stir. Cover and cook for 1 minute.
Add the curry powder, turmeric, garam masala and black pepper. Increase the heat a little
and bring to a simmer. Add the coconut milk and salt.
Add the fish, and stir gently to coat in the sauce. Cover and simmer for 15 minutes.
Remove the gamboge before serving.
Serving suggestion: Serve with steamed rice and lemon wedges.
Store any leftover curry in an airtight container and refrigerate for up to 3 days or freeze
on same day.