Hot and Sour Fish Curry
Photography by Jessie Casson.
Use whatever fish is freshest and best on the day but try and select one with a firm flesh so it doesn’t break apart. Salmon also works well with these flavours.
Serves: 4
INGREDIENTS
800 grams fish fillets
½ cup chickpea flour, sieved if lumpy
sea salt and ground black pepper
vegetable oil for cooking
Sauce
1 onion, thinly sliced
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
2 teaspoons black or yellow mustard seeds
1 teaspoon each ground turmeric, cumin and coriander
¼–½ teaspoon chilli flakes, or to taste
2 bay leaves
400 gram tin chopped Italian tomatoes in juice
½ cup water
2 tablespoons lemon juice
1 teaspoon brown sugar
METHOD
Put the flour in a shallow dish and season with salt and pepper. Cut the fish into large serving pieces and dust in the flour, shaking off the excess.
Heat 2 tablespoons of oil in a large sauté pan and cook the fish until just cooked through and golden. Don’t have the pan too hot or the flour will catch and burn. Remove to a plate, cover and keep warm. Don’t wash the pan.
Add another tablespoon of oil to the pan and add the onion. Cook until soft then add the ginger, garlic, all the spices and the bay leaves along with a splash of water if the pan is too dry. Cook for 2 minutes
then add the tomatoes and water. Bring to the boil then simmer for about 10 minutes until reduced a little. Stir in the lemon juice and sugar then add the fish and cook for 2 minutes until hot.
Serve with hot cooked rice, crispy shallots, coriander and lime wedges, if desired.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!