Fish curry with carrots and sprouts

By Kitchen Butterfly • October 28, 2009 • 1 Comments

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Author Notes: A quick warming dinner for a winter's night....especially for those not traumatised with sprouts while growing up. My daughter loves it...she says it tastes like broccoli! - Kitchen Butterfly

Serves 4

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon ghee or vegetable oil
250g Skinless white fish fillets, in small chunks
400ml Coconut milk
6 cardamom pods
1 cinnamon stick
1/2 teaspoon tumeric powder
100g Carrots, cut into coins
125g Mini brussel sprouts, cleaned
2 tablespoons cornstarch mixed with 100ml water
1 tablespoon coriander/cilantro leaves, chopped

In a frying pan on medium heat, dry roast coriander seeds for a minute till brown, then add cumin seeds and toast for a further minute. Remove from pan and crush in a mortar and pestle
In a pot, heat the ghee/oil and add the fish and the crushed cumin and coriander seeds. Season with salt. Let cook for 1-2 minutes
Add the coconut milk along with the cardamom pods, cinnamon stick and tumeric. Let simmer for 2-3 minutes. Check seasoning and adjust. If you like chilli, add some dried chilli flakes or slivers of fresh chilli, taking care not to break up the fish chunks
Then add carrots and let cook for 3 minutes before adding the sprouts. Let cook for another 3 minutes then add cornflour mixture.
Cook for 4 minutes longer,stirring gently. Add chopped coriander leaves and serve immediately with basmati rice