Tomato-and-yoghurt fish curry with green beans and Indian fried bread

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Ingredients

1 T cumin seeds
1 T coriander seeds
2 star anise
½ cinnamon stick
2 T ghee
2 x 400 g cans cherry tomatoes
5 sprigs fresh curry leaves
3 T tomato paste
1 clove garlic, crushed
2 t sugar
½ t salt
1 cup full-cream yoghurt
2 x 450 g hake fillets, cubed
350 g green beans, blanched
red onion, sliced, for serving
Rosa tomatoes, halved, for serving
fresh coriander, for serving
red chilli, sliced, for serving
For the fried bread:
240 g wholewheat flour
1–2 t salt
1 1/3 cups water
2 cups ghee
black onions seeds, for sprinkling

Cooking Instructions

Dry fry the spices for 1–2 minutes in a hot pan until fragrant, then grind using a mortar and pestle or spice grinder.

Melt the ghee in a large saucepan, then add the ground spices and fry for 5 minutes over a low heat, taking care not to burn them.

Add the cherry tomatoes, curry leaves, tomato paste, garlic, sugar, salt and 1 cup water. Reduce the heat and simmer for 30–40 minutes. If the sauce gets too thick, add more water.

To make the fried bread, combine the flour and salt, then gradually add the water and mix to form a dough. Once all water is added, tip out onto a flour-dusted surface and knead for 5–10 minutes. Set aside for 30 minutes.

Melt the ghee in a pan. Roll out the dough into flat, round discs no bigger than 10 cm in diameter and fry in batches in the ghee until crispy and golden. Drain on kitchen paper and sprinkle with black onion seeds. These breads are great for mopping up the sauce.

Stir the yoghurt into the curry sauce and simmer for a further 5–10 minutes and season to taste. Add the hake and poach for 10 minutes. Serve hot with the green beans, red onion, tomatoes and fried bread, garnished with coriander and chilli.

Browse more curry recipes here.