The traditionally tropical flavours in this dish work beautifully with slightly heavier tomato and spicy fish. Curry is always a hit with a crowd, so make sure to save yourself a bowl. Cashew, coconut and tomato fish curry with fresh fennel salsa and chargrilled naan bread will prove to be very popular!
Recipe by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Annalize Nel
Cashew, coconut and tomato fish curry with fresh fennel salsa and chargrilled naan bread
- olive oil, to fry and drizzle
- 1 onion, peeled and diced
- 15ml (1 tbsp) cumin seeds
- 15ml (1 tbsp) coriander seeds
- 15ml (1 tbsp) fennel seeds
- 4 garlic cloves, peeled and minced
- 6cm fresh ginger, peeled and finely grated
- 10ml (2 tsp) ground turmeric
- 5ml (1 tsp) dried chilli flakes
- 2 x 400g tins chopped tomatoes
- 1 x 400ml tin coconut milk
- 135g baby corn
- 800g sustainable kingklip fillets, skins removed and cubed
- salt and freshly ground black pepper, to taste
- 200g cashew nuts, toasted
- 4 handfuls fresh coriander leaves, chopped + extra, to garnish
- juice of 1 lime
- 1 fennel bulb, diced
- small handful fennel leaves, chopped
- ½ red onion, peeled and finely sliced
- lime wedges
- chargrilled naan bread
Heat a glug of olive oil in a medium-sized pot over low heat, and fry the onion until soft and translucent, about 10 minutes.
While the onion fries, make the curry paste. Using a pestle and mortar, finely grind together the cumin seeds, coriander seeds, fennel seeds, garlic cloves, ginger, turmeric and chilli flakes. If the paste seems a little dry to grind easily, add a splash of olive oil.
Preheat the oven to 200°C. Add the curry paste to the fried onion, reduce the heat to medium and fry, stirring, 2 minutes, before adding the tins of tomatoes and coconut milk. Bring to a simmer, add the baby corn and cook, 10 minutes.
Add the fish to a roasting tray, drizzle with olive oil and season to taste. Cook in the oven, 10 minutes. While the fish cooks, stir the cashews, coriander and lime juice through the curry sauce and season well to taste.
Bring the curry sauce to a simmer and add the fish (discarding any cooking liquid that collects from the fish). Serve with the diced fennel bulb and chopped leaves, red-onion slices, lime wedges for squeezing, fresh coriander leaves and naan bread.