Potato curry with snapper

Using potatoes from Mallee grower Peter Corcoran, Stefano cooks a mild Indian-inspired fish and potato curry that highlights the spud. You can use any firm-fleshed fish for this recipe.

• serves

  2

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 2 cm fresh ginger, chopped
• 2 garlic cloves
• 10 fresh coriander stalks, chopped
• 1 + 3 tbsp mustard oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 4 tsp sweet paprika
• 1 tbsp mustard seeds
• 2 brown onions, chopped
• 4 tomatoes, diced
• 500 g potatoes, peeled and sliced into thick wedges
• 500 g snapper, cut into bitesize pieces
• Fresh coriander leaves, to garnish

Instructions

1. First, make a ginger paste by pounding the ginger, garlic cloves, coriander stalks and a few drops of mustard oil together in a mortar and pestle.
2. In a separate bowl, for the spice mix, add the ground coriander, cumin, turmeric, paprika, and mix with water enough water to form a paste.
3. Coat the base of a large pan with some remaining mustard oil and set over medium heat. Once warm, add in the mustard seeds, followed by the onions and the ginger paste. Mix for about a minute. Add the spice paste, stirring to prevent it from sticking to the bottom.

3. Add the diced tomatoes and a generous pinch of salt. Let this simmer for about 20 mins, adding water in small quantities if it becomes dry.
4. Add the potatoes plus just enough water to cover them and cook uncovered for about 10 minutes until the liquid has reduced a little and the potatoes are soft. Add the fish, but only cook for a further 5 minutes to prevent over-cooking the fish.
5. Serve with a garnish of fresh coriander leaves.

 

Stefano de Pieri explores all the wonders of the Murray Darling river system in Australia's Food Bowl.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.