Fish curry is a classic Indian recipe and this recipe from the new book by MasterChef winner Justin Narayan, Everything is Indian, is a cracker. It uses Spanish mackerel, Justin’s favourite fish in Australia. First, to make the fish firmer, you wash the fish in a vinegar mixture and drain and pat dry. Then it’s time to sprinkle the fish with flour and a pinch of salt and fry until golden brown. Next, you make the curry base with onion, curry leaves and whole spices. You also throw in tomatoes, tamarind paste and coconut cream into the mix. The result is a creamy, spicy, delicious curry.

For a vegetarian curry recipe, try this turmeric, potato and chickpea curry by Christine Manfield. Or, if you’re looking for more spicy ways to use fish, make this steamed fish with ginger, chilli and sesame. We’re also loving honey soy marinated whole baked salmon.

Ingredients

100ml white vinegar

6 (600–700g) Spanish mackerel cutlets

2 tbsp plain flour

⅓ cup (80ml) light olive oil

1 small brown onion, thinly sliced

1 sprig fresh curry leaves

¼ tsp each of cumin seeds and black mustard seeds, and ⅛ tsp fenugreek seeds

10 garlic cloves, crushed, or 1½ tbsp garlic paste

10g fresh ginger, finely grated, or 1 tsp ginger paste

1 tomato, diced

1 tsp ground turmeric

½ tsp chilli powder

2 tbsp Fiji masala powder

25g fresh tamarind soaked in 100ml warm water (see tip) or 1 tbsp store-bought tamarind paste

300ml hot water

100ml coconut cream

1 small bunch of fresh coriander, leaves and stems roughly chopped, to serve

Roti and rice, to serve

Method

Combine vinegar and 2 cups (500ml) of water in a bowl. Wash the fish in the vinegar mixture, drain and pat dry with paper towel. Sprinkle with flour and a pinch of salt.

Heat ¼ cup (60ml) oil in a frying pan over medium heat, then add the fish and fry until golden brown, about 2 minutes each side. (No need to cook the fish through, just aiming to get colour.) Set aside on a plate.

Wipe the pan clean with paper towel, then add the remaining oil along with the onion, curry leaves and whole spices. Cook over medium–high heat. When the onion starts to turn golden brown, add the garlic, ginger and tomato and cook until the tomato breaks down, 3–5 minutes. Add the powdered spices and a pinch of salt and cook out for 1–2 minutes.

Now, mix in the tamarind paste, then cook for another 2 minutes. Add the hot water and bring to a gentle simmer. Cook for 5 minutes, then add the seared fish and let it cook for 5 minutes. Pour in the coconut cream and simmer for 2 minutes.

Season with salt to taste and garnish with the coriander. Serve with roti and rice.

Soak tamarind pods in warm water until just covered for 30 minutes, then use your hands to separate the flesh from the seeds and fibrous bits. The flesh and water will form a paste.
Tip

_{This is an edited extract from Everything is Indian by Justin Narayan with photography by Rob Palmer, published by Murdoch Books, $39.99.}

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Recipe Justin Narayan

Justin Narayan’s Fijian-Indian heritage has shaped his passion for creating beautiful food and community around the table. While he grew up watching cooking shows on TV and admires Gaggan Anand and Gordon Ramsay, really it’s his mum, Sunita, who is hands down the best cook he knows. He learned from her and his grandparents from age 13, and mealtimes with his family are among his favourite memories. Justin won Australian MasterChef in 2021, a journey which helped hone his skills and knowledge along with his love of marrying Indian flavours to modern cooking methods. He is now making his food his career including cooking classes, takeaway tacos and upcoming restaurant ventures.

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