Unripe’s Own Fish Curry
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp fenugreek seeds
- ½ tsp white peppercorns
- ¼ tsp cardamom seeds
- ¼ tsp brown mustard seeds
- ¼ dried oregano
- 1 whole dried red chile pepper
- ¼ tsp ground turmeric
- ¼ tsp ground cayenne.
- 5 or 6 shallots quartered
- 3 cloves of garlic
- 1" of fresh ginger root sliced
- 2 tbsp water
- 2 tbsp olive oil
- 2 or 3 whole cardamom pods
- 1" stick of cinnamon
- ½ a star anise
- pinch of fenugreek seeds
- pinch of mustard seeds
- 1 leek chopped
- 1 carrot chopped
- 1 potato chopped
- 2 hot chili peppers whole
- 1 hot chili pepper chopped
- ½ romano pepper chopped
- large handful of mushrooms halved
- 480g tin of chopped tomato
- 200 ml of water (or enough to cover)
- 2 filets of tilapia or other white fish cut into quarters
Method
Grind the cumin, coriander, fenugreek, white pepper, brown mustard seeds, oregano, cardamom seeds, dried red chile pepper in a spice grinder. Add the ground turmeric and cayenne and set aside. Put half the shallots in a blender with the garlic, all but 2 or 3 slices of the ginger and a couple of tablespoons of water. Blend to a smooth paste. Heat the oil in a large heavy bottomed pan. When hot put in the whole cardamom pods, cinnamon stick, star anise, fenugreek seeds and mustard seeds. Fry for a few seconds. Add the remaining shallots and ginger slices. Stir and fry for a minute or two. Add the leek, carrot, potato and hot chili peppers. Stir and fry for a few minutes. Add the spice mixture. Stir for a few seconds to coat everything. Add the paste from the blender. Stir and fry for a minute. Add the chopped tomatoes, the romano pepper, mushrooms and enough water to cover everything. Cover and simmer over a low heat for half an hour or until the potatoes are cooked. Add the fish pieces, return the lid and continue cooking for a final 5 or 8 minutes. Eat.