Fish Curry With Carrots And Sprouts

1. 1

   In a frying pan on medium heat, dry roast coriander seeds for a minute till brown, then add cumin seeds and toast for a further minute. Remove from pan and crush in a mortar and pestle

2. 2

   In a pot, heat the ghee/oil and add the fish and the crushed cumin and coriander seeds. Season with salt. Let cook for 1-2 minutes

3. 3

   Add the coconut milk along with the cardamom pods, cinnamon stick and tumeric. Let simmer for 2-3 minutes. Check seasoning and adjust. If you like chilli, add some dried chilli flakes or slivers of fresh chilli, taking care not to break up the fish chunks

4. 4

   Then add carrots and let cook for 3 minutes before adding the sprouts. Let cook for another 3 minutes then add cornflour mixture.

5. 5

   Cook for 4 minutes longer,stirring gently. Add chopped coriander leaves and serve immediately with basmati rice

* Per serving · 4 servings · Values may vary.

No additional tips available.