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Fotografía Chef Signature Chef

Prepare a paste comprising the shallots, garlic and ginger in a mortar or blender; add the paste into a pan with oil on a medium heat. Stir until lightly browned.
 
Add in the turmeric, hot paprika, coriander seeds, green chillies and curry leaves. Take care not to burn anything; it is ready once it starts to give off its aromas.
 
Add in the coconut...

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Prepare a paste comprising the shallots, garlic and ginger in a mortar or blender; add the paste into a pan with oil on a medium heat. Stir until lightly browned.
 
Add in the turmeric, hot paprika, coriander seeds, green chillies and curry leaves. Take care not to burn anything; it is ready once it starts to give off its aromas.
 
Add in the coconut milk and salt. 
Leave on a low heat until it starts to boil; then add in the fish; cook (without stirring so the fish does not break up) until the texture of the fish is at its ideal point.
 
Cut the tomato into little pieces and add into the pan; cook for another 5 minutes.
 
Serve with Basmati rice.

 

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Ingredients 4 persons
  • 600 g white fish (medium-sized chunks)
  • 4 shallots
  • 2 cm ginger
  • 400 ml coconut milk cream
  • 2 green chillies
  • ½ teaspoon turmeric powder
  • 1 teaspoon ground hot paprika
  • 2 ½ teaspoons ground coriander seeds
  • 5/6 curry leaves
  • 2 medium tomatoes
  • 4 cloves garlic
  • 3 spoonfuls olive oil
  • Salt to taste.
Recipes. The Cook & Chef Institute