Turmeric Fish Curry

Cook Time 2 hours 30 minutes

Servings 4


800g swordfish loin, 2cm cubes

A small handful each of Thai basil, coriander leaves, Vietnamese mint, picked

150ml extra virgin olive oil

1 long chilli, julienned to garnish

Turmeric Curry Sauce

1 brown onion, chopped

100g ginger, chopped

4 garlic, peeled

100g fresh turmeric, fresh chopped

2 x 400g crushed tomatoes

3 sprigs curry leaves

75ml fish sauce

60g palm sugar , shaved

Juice of 3 limes, plus extra for garnish

540ml coconut milk

540ml coconut cream

To serve

Steamed rice


In a food processor, add ginger, turmeric, garlic and onions and half the extra virgin olive oil. Blitz with until a smooth paste forms.

Strain tomatoes in a large colander removing the excess liquid.

Heat remaining extra virgin olive oil in a large saute pan on a medium heat and caramelise the paste. Cook out for about 15 minutes, stirring regularly.

Once caramelised add the tomatoes and bring up to a simmer then allow to cook with the lid on, on a lower temperature for roughly 1½- 2 hours to bring out the flavour.

While the curry is cooking, mix together fish sauce, palm sugar and lime juice. Set aside.

Once the curry sauce is thick and rich, add the coconut milk and cream. Bring to boil and add the fish, cook for 1 minute and the turn heat off. Let stand to continue cooking the fish. Add the lime mixture and stir through thoroughly.

Garnish curry with picked herbs and a lime cheek. Serve with Jasmine rice.


Turmeric Pork with Watermelon Salad


Turkish Lentil Soup