Fish & Kumara Curry

By Brett McGregor
Serves 4.
Gluten Free.

Ingredients:
  Paste
     3cm knob ginger, peeled
     3 cloves garlic, peeled
     2 green chillies, cut in half with seeds removed
     ½ tsp salt
 
     4 tomatoes
     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


Method:
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.