Name: Annamese sour fish curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon coriander seeds; 2 teaspoon cumin seeds; 1/2 teaspoon ground turmeric; 1 teaspoon black peppercorns; 2 cm piece fresh ginger (10g), chopped coarsely; 2 clove garlic, chopped coarsely; 2 long green chillies, chopped coarsely; 2 tablespoon vegetable oil; 4 blue-eye cutlets (800g); 2 (300g) brown onions, sliced thinly; 1 1/2 teaspoon black mustard seeds; 4 fresh curry leaves; 3/4 cup (180ml) water; 1/3 cup (80ml) fish stock; 1/4 cup (60ml) lime juice; 1 tablespoon fish sauce

Ingredients

1 tablespoon coriander seeds

2 teaspoon cumin seeds

1/2 teaspoon ground turmeric

1 teaspoon black peppercorns

2 cm piece fresh ginger (10g), chopped coarsely

2 clove garlic, chopped coarsely

2 long green chillies, chopped coarsely

2 tablespoon vegetable oil

4 blue-eye cutlets (800g)

2 (300g) brown onions, sliced thinly

1 1/2 teaspoon black mustard seeds

4 fresh curry leaves

3/4 cup (180ml) water

1/3 cup (80ml) fish stock

1/4 cup (60ml) lime juice

1 tablespoon fish sauce

Method

1.In a small frying pan, dry-fry coriander, cumin seeds and turmeric on medium heat for 2-3 minutes, stirring, or until fragrant.

2.Using a mortar and pestle, crush spices with peppercorns, ginger, garlic and chilli to form a paste.

3.In a large frying pan, heat half the oil and cook fish, uncovered, on medium heat for about 5 minutes, or until browned both sides. Remove from pan; cover to keep warm.

4.Heat remaining oil in pan; cook onion, mustard seeds and curry leaves, stirring, for about 5 minutes on medium-low or until onion is lightly browned. Add spice paste; cook for 1-3 minutes, stirring, until fragrant.

5.Add the water, stock, juice and sauce; bring to the boil. Return fish to the pan; simmer, covered, for about 5 minutes or until fish is cooked as desired.

Not suitable to freeze. Not suitable to microwave.
Note

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