Bold curry flavours, in a spicy, creamy coconut broth. This dish is cooked all in one pan, which makes it easy + relatively quick to cook.
If you don’t have access to finger lime (which is native to Australia), then you can substitute with fresh squeezed lime juice. I am fortunate enough to have a kaffir lime tree, finger lime, chilli + coriander all grown in my garden. What a treat it is to go + pick ingredients to cook with for dinner!
Use whatever chilli you fancy … if you like it hot, then by all means!
1 tbsp ghee
1 tsp yellow mustard seeds
1/2 brown onion finely diced
3 cloves garlic finely diced
1 inch ginger finely grated
1 heaped tbsp curry powder
1 tsp turmeric
1 tin organic coconut cream
2 tomatoes chopped
4 kaffir lime leaves
1 green chilli diced
splash fish sauce
sea salt/black pepper
1 kg wild snapper cut into large chunks
fresh coriander leaves
1 red chilli sliced
1 finger lime
Melt the ghee in a deep saucepan over a medium heat.
Add the mustard seeds. Cook until they begin to pop.
Add the onion + sauté until translucent, then add the garlic + ginger. Continue to cook for a minute.
Add the curry powder + turmeric and cook for another minute or so, or until fragrant.
Add the coconut cream and stir well to incorporate the onion + spices. Bring to a gentle simmer.
Add the tomatoes, kaffir lime leaves, green chilli + fish sauce. Taste + season.
Turn the pan to a lower heat + allow the flavours to really develop for around 10 minutes (you will see a nice crust forming around the pan).
Add a little water (1/4 cup) + stir, if the curry becomes too thick.
Add the fish and poach for 7 minutes, or until firm to touch.
Serve with steamed rice.
Scatter with fresh coriander + sliced red chilli.
Halve the finger lime + pop the citrus caviar all over the curry.