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Val and Courtney - Fish Curry

with Rice and Eggplant Pickle

Prep time: 20 mins    Cook time: 1 hour 15 mins    Serves: 4


Steamed basmati rice, to serveEggplant Pickle

1 tbs ghee

1/4 tsp black or brown mustard seeds

8 curry leaves

2 garlic cloves, crushed

1cm-piece ginger, finely grated

2 long red chillies, finely chopped

1/2 tsp paprika

1/2 tsp ground turmeric

1 eggplant, halved lengthways, thickly sliced

1/2 red capsicum, thinly sliced

4 tomatoes, finely chopped

125ml white vinegar

1 tbs brown sugar

1/4 tsp salt

1 tsp garam masalaFish Curry

600g skinless mackerel fillets, cut into 4cm pieces

2 tsp ground turmeric

1/4 tsp salt

3 tbs ghee

1 tsp fennel seeds

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fenugreek seeds

2 stalks curry leaves

2 cinnamon quills

1 onion, finely chopped

6 garlic cloves, crushed

2cm-piece ginger, finely grated

2 long green chillies, sliced lengthways

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder

8 tomatoes, finely chopped

500ml fish stock

2 tbs tamarind purée

1 lemon, juiced

400g can coconut cream

Salt and pepper, to seasonTomato Kachumba

3 tomatoes, seeded, diced

1 Lebanese cucumber, seeded, diced

2 tsp white vinegar

1/2 tsp salt

1/2 tsp caster sugar


  1. To make pickle, melt ghee in a large saucepan over medium heat. Add mustard seeds and cook until they begin to pop. Add curry leaves, garlic, ginger and chilli. Cook, stirring, for 2 minutes. Stir in paprika and turmeric. Stir in eggplant and capsicum. Cook for 2 minutes. Stir in tomatoes and cook, stirring, for 10 minutes.
  2. Add remaining ingredients and simmer, covered and stirring often, for 20 minutes or until softened. Remove lid and simmer for a further 20-25 minutes or until liquid has reduced. Set aside to cool.
  3. To make curry, place fish in a bowl. Add turmeric and salt and massage into flesh. Refrigerate until required.
  4. Melt ghee in a large deep frying pan. Add seeds, curry leaves and cinnamon quills. Cook, stirring, for 1-2 minutes or until fragrant
  5. Add onion, garlic, ginger and chilli. Cook, stirring, for 4-5 minutes or until softened. Add ground spices. Cook, stirring, for 3 minutes or until oil rises to the top. Stir in tomato, stock, tamarind purée and lemon juice.
  6. Bring to the boil, then reduce heat and simmer, partially covered, for 40 minutes.
  7. Stir in coconut cream and season. Bring to the boil. Remove from heat and add fish. Set aside, covered, for 10 minutes to allow residual heat to gently cook fish.
  8. To make kachumba, combine all ingredients in a bowl.
  9. Divide rice among serving plates and top with fish curry. Serve with eggplant pickle and tomato kachumba to the side.