North Bondi Fish Curry

Ingredients

1 brown onion, peeled and chopped
2 garlic cloves
4 cm piece ginger, peeled
2 long red chillies, deseeded and sliced
2 tsp ground coriander
2 tsp ground turmeric
2 tsp ground cumin
10-12 fresh curry leaves
30g tamarind paste
400g chopped tomatoes
500mL coconut cream
100mL fish stock or water
Juice of half a lime
600g skinless gurnard (any quality firm white fish sliced into chunks)
200g mussels, cleaned and de-bearded

Cooked basmati rice and fresh coriander to serve

Method

Using a food processor, blend the onion, ginger, garlic and chillies into a fine paste with ground cumin, turmeric and coriander.

Cook the paste over medium heat for 5-10 minutes until fragrant. Add the curry leaves and cook for a further 5 minutes.

Add the tamarind paste and chopped tomatoes, cook out for 10 minutes before adding the fish stock and simmer for 10 minutes. Add the coconut cream and simmer for a further 10 minutes.

Add the fish and mussels and cook for roughly 6 minutes (until the mussels have opened and the fish is cooked through).

Season to taste and stir through the lime juice. Serve with steamed rice and fresh coriander.