3cm knob ginger, peeled
3 cloves garlic, peeled
2 green chillies, cut in half with seeds removed
½ tsp salt
1 onion, peeled and sliced
1 tbsp butter
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp turmeric
2 red kumara - 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.