I am not sure from where I got this recipe. I have read lots of different fish curry recipes, I must have picked a bit of everything from each of them before ending up making this one. I have been trying to reduce my red meat intakes for health reason, not that I am sick or something, but simply because I want to eat healthier. So in short, I have been eating more fish and chicken. I have been experimenting a lot with fish lately.

This recipe is actually inspired by Indian flavour, it has a great deal of spices and coconut milk. It is aromatic, creamy and tangy in the same time. I am using a combination of anise seeds, coriander powder, dried curry leaves, cardamom, cloves, star anise, cinnamon powder, dried red chilli and black pepper. Don’t be put off by the long list of spices! You could simply replace it by garam masala, however I prefer to prepare my own mix. To add some freshness, I am adding some tomatoes. I also add some aubergine to add more fibre to it. You could also replace it by green beans which give an extra crunch. Lastly I add some coconut milk to make creamier. Yogurt would also work well here. It really depends on your preference.

Tip: Don’t overcook the fish, just cook it for 5 minutes (or even less) to maintain its beautiful texture!
If you are using yogurt, add it after the fish is done. Turn off the heat and stir the yogurt in. If the temperature is too high, the yogurt will curdle!

Ingredients (serves two)
2 Pangasius fish fillet (you could substitute it with any kind of white fish like cod or sea wolf), cut into 4×4 cm pieces.
2 plum tomatoes, quartered.
1 cup of coconut milk (get the half fat one if you are watching your fat intake) or 1 cup greek yogurt
2 cloves garlic, roughly chopped
1 small onion, roughly chopped
1 thumb ginger, peeled and crushed
1 small aubergine, cubed
1 red chilli, cut into 1 cm tickness
Vegetable oil for frying
Coriander leaves for garnishing

For the spices:
½ tea spoon of each anise seeds, coriander powder, cinnamon powder and black pepper
4 dried curry leaves
3 cardamoms
3 cloves
2 star anise
4 dried red chillies

Method:
Heat two table spoons of oil in a pan (medium heat), fry all the spices until fragrant but not burnt
Add the onions, red chilli, ginger and the garlic, continue frying until the onions are soft.
Add the tomatoes, the aubergines and the coconut milk.
Simmer until the aubergines are soft. (add a bit of water if the mix runs too dry)
Lastly add the fish and cover the pan until the fish is just cooked (around 5 minutes). Take care not too overcook the fish.
Garnish with coriander leaves and serve with steamed white rice.
Good with dry white wine or cold beer