Ingredients
2 fillets blue eye, in chunks
1 cup baby spinach
1 red onion, diced
4 cloves garlic, grated
½ zucchini, diced
1 tbsp asafoetida
1 tbsp cumin
1 tbsp coriander
10 curry leaves
2 bullet chillies, chopped
1 long red chilli, chopped
2 dried chillies, chopped
1 tbsp tamarind paste
1 cup lentils, cooked
1 ½ cup stock
2 cups coconut milk
½ red capsicum, diced
2 spring onions, chopped
1 tomato, diced
1 cup peas
½ cup desiccated coconut, toasted
1 bunch coriander, chopped
2 tbsp. olive oil
Method
Heat oil in a large saucepan over a medium to high flame.
Add cumin, ground coriander, asafetida and curry leaves.
Cook for 1 – 2 minutes or until lovely and fragrant.
Reduce heat and add red onion, garlic and chillies. Cook for a further 2 – 3 minutes or until onions begin to soften.
Add tamarind paste, lentils, stock and coconut milk.
Add zucchini, capsicum, fresh coriander, tomato, peas, spring onion and toasted coconut.
Reduce heat to a simmer and cook for 5 minutes.
Stir through the baby spinach and lightly submerge the fish chunks.
Cover and cook for a further 5 minutes.
Serve with steamed rice.
