Updated: Apr 22
This is 100% my favourite curry to make at home, it's incredible simple and the fish absorbs the curry flavours so well, despite the amount of ingredients it's very easy to prep and takes no time at all.
It's perfect midweek for families and you'd be happy to enjoy this over a few nights.
Our Spiced Carrot Chutney is produced with Carrots, Ginger, Chilli, Coriander Seeds, Spices & Garlic.
Here's what you'll need:
500 grams basa fish chopped into large bite-sized pieces
4 cloves of garlic (crushed)
2 onions (sliced)
400ml coconut milk
2 tablespoons spiced carrot chutney
1 tablespoon ginger (diced)
1 tablespoons curry powder (add more as required)
1 tablespoon tomato paste
300 grams of spinach (I tend to just grab around two handfuls)
flaked almonds (optional, garnish)
1 tablespoon almond butter (optional, we used Yumello)
coriander (as required)
salt (as required)
Place 1 tbsp of oil in a pan, fry the onions, ginger and garlic on a medium heat until soft.
Add your curry powder, tomato paste, coconut milk, spiced carrot chutney, almond butter and spinach to your pan, stir together and bring to the boil.
Turned the pan down to a medium to low heat and poach your basa fish in the curry, this should take around 4 minutes to cook through. You may may like to toast flaked almonds on a low to medium heat in a dry pan.
Serve with fresh rice and garnish with coriander and almond flakes.