Coley Fish Curry dish

Coley Fish Curry

  • 30 g butter
    1 onion, chopped
    1 tsp ground turmeric
    2 tsp ground cumin
    2 tbsp ground coriander
    2 tsp paprika
    2 x Pinch mace
    2 tsp fennel seed
    2 tbsp corn flour
    280 ml (1/2 pint) fish stock
    2 bay leaves
    2 tbsp chopped parsley
    2 tbsp desicated coconut
    600g Coley fillet skinned and cut in large chunks,
    Chopped coriander leaves
  1. Measure and mix the ground spices in a bowl, then mix your chunky coley fillet cubes in the spice mixture. Leave in the fridge over night if possible, if not leave for 15 - 20 minutes to allow the flavours to penetrate. Other white fish such as monkfish or cod could be used as an alternative to coley. 

    Melt the butter in a casserole dish and then add the Coley and remaining spice mix and lightly fry for two minutes.

    Add the fish stock, coconut, bay leaves and simmer for 4 minutes. Bring to boil and add the corn flour (mixed with a couple of teaspoons of cold water)

    Remove the bay leaf and garnish with chopped coriander leaves.

    Simmer for a further two minutes and serve with rice or bread.

Author: The Cornish Fishmonger
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Serves: 4