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South Indian dry masala fish curry with tomato and coconut chutney
Fruit and vegetables
1
onion
, finely chopped
7.5cm/3in piece root
ginger
, roughly chopped
6
garlic
cloves, finely chopped
1 green
chilli
, finely chopped
10
curry leaves
(available from Asian grocers and some supermarkets)
1½ tbsp desiccated
coconut
Cooking ingredients
2 tsp
garam masala
1 tsp black
mustard seeds
1 tsp ground coriander
1 tsp ground
cumin
½ tsp
chilli powder
6
cardamom
pods, lightly crushed
½ tsp
salt
1 tbsp
vegetable oil
1 tbsp
vegetable oil
2 tsp
sugar
2 tsp
balsamic vinegar
Dairy, eggs and chilled
3 tbsp plain
yoghurt
Meat, fish and poultry
4 x 200g/7oz
white fish
fillets (monkfish, haddock, hake, cod or similar)
Other
1 x 400g/14oz can tomatoes, chopped
Back to recipe
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