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Ep19 Neena and Belinda - Indian: Tomato & Tamarind Fish Curry with Coconut Chutney & Indian Flatbread


Check out Belinda and Neena's Indian: Tomato and Tamarind Fish Curry with Coconut Chutney and Indian Flatbread recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 4

 

Ingredients

  • 4 Snapper fillets
  • 1 Onion
  • 3 Garlic cloves
  • 1 1 Inch piece of ginger 
  • 30 fresh Curry leaves
  • 2 tsp. Turmeric
  • 1 tsp. Fennel seeds
  • 5 Cardamom pods 
  • 1 Cinnamon stick
  • 4 Cloves
  • 1 tsp. Coriander seeds
  • 1 tsp. Chilli powder
  • 2 cans Tomatoes
  • 1 can Coconut cream
  • 2 Tbsp. Coconut oil or ghee
  • 1 Tbsp. Tamarind paste
  • Palm sugar, to taste 
  • 1 tsp. Mustard seeds
  • Salt

Coconut chutney

  • 1 Cup Desiccated coconut 
  • 1 Cup Coconut yoghurt
  • 1/2 Cup Coriander chopped
  • 1/2 Green chilli
  • 1 unch Ginger
  • 1 tsp. Garam masala
  • 1/2 Cup Lime juice
  • 2 Tbsp. Palm sugar 
  • 1 Tbsp. Mustard seeds
  • 1 handful Curry leaves
  • Avocado oil 

Roti

  • 1/4 Cup Ghee
  • 1 Cup 00 flour
  • 1 Cup Water
  • 2 Tbsp. Olive oil 
  • Salt

 

 

Method

  1. Heat the coconut oil in a heavy-based saucepan over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion, garlic and ginger and fry gently for about 10 minutes, or until softened and lightly golden-brown. Add the curry leaves, chilli powder, coriander, cloves, fennel, cinnamon, cardamom pods and turmeric and fry for two minutes, then stir in the tomatoes, tamarind and salt and simmer for about 10 minutes, or until rich and reduced. Add the coconut cream and palm sugar to get a good balance of flavours.
  2. Add the fish, cook for a further five minutes or until just cooked through.
  3. In a food processor blitz your coriander, green chilli and ginger with some avocado oil to form a paste. In a bowl mix desiccated coconut with yoghurt and lime juice, add the green paste, mix to combine, add finely shaved palm sugar, garam masala and salt then taste and adjust seasoning to get a great fresh vibrant chutney.
  4. Heat the coconut oil in a heavy-based saucepan over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then add the fresh curry leaves until they frizzle and crisp and garnish the chutney with the mustard seeds and crisp curry leaves. For an extra green splash drizzle with more avocado lime oil.
  5. For the Roti add 1 cup of flour to a bowl and make a well and add the olive oil. Slowly pour the water in and mix with your fingers until combined. By now you should have a sticky dough. Turn out onto a floured workspace and knead for 5 to 7 minutes or until smooth. Drizzle a bowl with a little olive oil and put dough back in and drizzle with a little more oil.
  6. Cover and let sit for 30 minutes.
  7. Bring the dough out onto a floured workspace and break into 6 pieces. Roll into little balls and with a rolling pin roll out until you have a 5 inch round. Brush a hot plate or hot pan with ghee and add roti, brush top side with more ghee and sprinkle with salt. Once it starts to bubble and lightly brown on the bottom, flip and push down with a pair of tongs or spatchula to create a steam pocket – this helps to slightly puff the roti up.

 

This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.  


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