• 50g butter
• 1 large onion, cut into wedges
• 2 cloves garlic, crushed
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp paprika
• 2 tbsp tandoori paste
• 2 tbsp tomato paste
• 1 can (400g) crushed tomatoes
• 1½ cups cream
• 1 400ml can coconut milk
• 1 cinnamon stick
• 500g kingfish, cut into bite-sized pieces
• 2 tsp sugar
• 1 tbsp lemon juice
• Handful of fresh coriander (optional)
1: Heat a wok or large frying pan on high heat then add the butter. Once the butter has melted, add the onion and cook until softened and almost seethrough, approximately 4-5 minutes.
2: Add the garlic and spices and cook for around 30 seconds till aromatic.
3: Lower the heat to medium and stir in the tandoori and tomato pastes and cook for one minute, stirring constantly. Add the tomatoes, coconut milk, cream and cinnamon stick, and cook until thickened – five minutes approx.
4: Add the kingfish pieces and give a gentle stir to coat and mix them all in, then gently stir through the sugar and lemon juice. Cook for a further 3-4 minutes or until the fish pieces are cooked through. The cooking time will vary depending on the size of your fish pieces.
5: Serve with rice, poppadoms and naan bread.
This article is reproduced with permission of