Turmeric Fish Curry

This turmeric paste is so versatile and once it's made and in the fridge, you can create deliciousness like this turmeric fish, coconut & chickpea curry created by Chef Tom Walton

Ingredients

• 200g fresh turmeric, peeled, roughly sliced
• 60g fresh ginger, peeled, roughly sliced
• 1 tsp ground cinnamon
• ½ tsp fresh ground black pepper
• 3 tbsp coconut or olive oil
• 1/3 cup water

Fish curry

• 2 tbsp coconut or olive oil
• 1 small brown onion, finely diced
• 2 clove garlic, finely diced
• flake salt, fresh ground pepper
• 1 vine ripened tomato, diced
• 2 tbsp turmeric paste
• 400ml vegetable stock
• 300ml coconut milk
• ½ cup tinned chickpeas, drained, rinsed
• 250g Ling, hake or monkfish, or any firm white fish, cut into 3-4cm pieces
• 2 cups English spinach, roughly chopped
• ½ cup coriander, roughly chopped
• Juice 1 lime

Directions

1. For the turmeric paste, combine all the ingredients into the Vitamix Ascent 600ml blending cup, screw on the base and blend on high for 1 minute to form a smooth puree.
2. Pour this into a small pot and cook over a medium heat for 5-7 minutes, whisking, to reduce and thicken then pour that into a jar or container, allow to cool and store in the fridge up to 1 month.
3. For the curry, place a medium saucepan over a medium/high heat and add the onion, garlic, and good pinch of salt. Cook this for 3 minutes, stirring often, then add the tomato and cook for 3 more minutes to break down. Add the turmeric paste, stir through, then add the vegetable stock and simmer for 4 minutes.
4. Add the coconut milk and chickpeas and bring to the boil then add the fish and cook gently for 5 minutes before adding the spinach and allow that to wilt through the curry.
5. Finish with the coriander, lime and serve with steamed rice if desired

Notes