Hassar Curry

Ingredients

• 500g (1.1 lb) Hassar fish fillets, cut into chunks 500g (1.1 lb) Hassar fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek 1/2 teaspoon ground fenugreek
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tomatoes, diced 2 tomatoes, diced
• Handful of fresh cilantro leaves, chopped Handful of fresh cilantro leaves, chopped
• Handful of curry leaves Handful of curry leaves
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the ground turmeric, cumin, coriander, fenugreek, and chili powder to the pan. Cook for a minute to toast the spices and release their flavors.
5. 5.
   Pour in the coconut milk and water, stirring well to combine.
6. 6.
   Add the diced tomatoes, cilantro leaves, and curry leaves to the pan. Season with salt to taste.
7. 7.
   Gently place the Hassar fish chunks into the curry sauce, ensuring they are submerged.
8. 8.
   Reduce the heat to low and simmer for 15-20 minutes, or until the fish is cooked through and flakes easily.
9. 9.
   Serve the Hassar Curry hot with steamed rice or roti.

Treat your ingredients with care...

• Hassar fish — Ensure the fish is fresh and firm. If Hassar fish is not available, you can substitute it with any firm white fish like cod or snapper.
• Curry leaves — If fresh curry leaves are not accessible, you can use dried curry leaves, but reduce the quantity by half as they are more potent.

Tips & Tricks

• For an extra kick of heat, add a finely chopped scotch bonnet pepper to the curry sauce.
• To make the dish more aromatic, toast the whole spices (cumin, coriander, fenugreek) in a dry pan before grinding them.
• If you prefer a thicker curry sauce, you can reduce the amount of water or simmer the sauce for a longer time to allow it to thicken naturally.
• Serve the Hassar Curry with a side of tangy mango chutney to complement the flavors.

Serving advice

Garnish the Hassar Curry with fresh cilantro leaves before serving to add a pop of color and freshness. Serve it alongside steamed rice or warm roti to soak up the flavorful sauce.

Presentation advice

Serve the Hassar Curry in a vibrant ceramic bowl to showcase the beautiful yellow curry sauce. Place a few curry leaves on top as a garnish for an added touch of elegance.