About this recipe:This light, creamy curry makes a luxurious meal served with rice. Make it as mild or spicy as you like.
salt and freshly ground black pepper
600 g skinless white fish fillets
1 tablespoon vegetable oil
2 garlic cloves, 1 thinly sliced and 1 crushed
1 onion, finely chopped
2 teaspoons curry powder (mild or medium)
1 tablespoon tomato paste
½ teaspoon sugar
1 bay leaf
250g long-grain rice like basmati, rinsed
1½ tablespoons crème fraîche or sour cream
chopped fresh coriander leaves to garnish
Directions Prep:10min › Cook:35min › Extra time:10min › Ready in:55min
Season the fish on both sides; cut each fillet into quarters.
Heat the oil in a deep heavy frying pan with the sliced garlic. Cook over a moderate heat until the garlic is golden, then lift out and discard, using a slotted spoon.
Sauté the onion in the oil for 5 minutes, or until transparent. Add the curry powder and crushed garlic. Stir for 1 minute, then add the tomato paste, sugar, bay leaf and 200 ml of boiling water. Stir, cover and gently cook for 15 minutes.
Meanwhile, put the rice in a large saucepan with 420ml cups of water. Bring to the boil for 1 minute. Cover tightly with a lid, reduce the heat to low and cook for 10 minutes.
Put the fish pieces in the sauce, cover, and simmer for 8–10 minutes, or until tender.
Meanwhile, remove the pan of rice from the heat and rest, covered, for 10 minutes. Fluff with a fork.
Carefully lift out the fish with a slotted spoon and place on a heated serving plate, along with some rice. Stir the crème fraîche or sour cream into the sauce and taste to check the seasoning. Remove the bay leaf. Pour the sauce over the fish, then garnish with coriander and serve immediately.