Latchet curry with tomato, mustard seeds and curry leaf

Mustard seeds and curry leaves are typical ingredients in the cuisine of Southern India. In a slight cross-cultural experiment, I use a mild olive oil in this dish to good effect, though you can use vegetable oil or even an oil and butter mix. Latchet is often confused with Gurnard which is similar in appearance, taste and texture, but you can use either, or any other firm, white-fleshed fish fillets.

• serves

  4-6

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 1-2 tbsp olive oil or ghee
• 40 fresh curry leaves
• 1 tbsp black mustard seeds
• 2 cardamom pods, bruised
• 1 large red (Spanish) onion, peeled and diced
• 3-4 large medium heat green chillies, seeded and chopped
• 2-cm piece ginger, peeled and grated 
• 1-2 tsp salt, or to taste
• 2 medium tomatoes, chopped (or 400 g tin chopped tomatoes if desperate)
• 250 ml (1 cup) water
• 1 kg latchet fillets 
• steamed basmati rice and wedges of fresh lime, for squeezing

Instructions

Heat the oil in a large, heavy-based frypan over low heat and fry half the curry leaves for 1-2 minutes or until fragrant. Add the mustard seeds and cardamom and cook just until the mustard seeds begin to pop. Don’t let them singe or they will become bitter. Quickly stir in the onion, chilli and ginger, add salt to taste and stir until starting to colour. Add the tomatoes and water, then simmer for 20 minutes or until slightly thickened and reduced. Add the fish and the remaining curry leaves and simmer until the fish has changed colour and is just cooked through, adding more water if it appears to be drying out. Check the seasoning, then serve with plenty of steamed basmati rice, a spinach dish and lime wedges.

This recipe is from Gourmet Farmer Afloat. Starts Thursday 19 February 2015 at 7:30pm on SBS ONE.

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.