Fish Curry with buttery roti

There are so many versions of fish curry, you can get a bit overwhelmed trying to decide which is the best one to try out. Celebrity Chef Zola Nene's take on this traditional fish curry dish has a kick and twist and is super quick and easy to make.

FISH CURRY

Serves 4

Ingredients

2 tbsp coconut oil

1 tbsp black mustard seeds

Handful curry leaves

1 onion, sliced

1 ginger, thumb size cut into matchsticks

2 garlic cloves, finely chopped

1 red chilli, sliced

1 tbsp ground coriander

2 tsp chili powder

1/2 tsp turmeric

4 tomatoes, grated

1 tin coconut milk

2 tsp sugar

Salt and pepper

500g white fish filets

1 lime, juiced

Fresh coriander, chopped

Method

Heat coconut oil, then add the mustard seeds and curry leaves, then cook until the seeds begin to pop and splutter.

Add the onion, then saute gently until the onion is caramelized and golden. 

Add the ginger, garlic, chilli, and spices, then saute gently for a minute until the aromas are released. 

Add the grated tomatoes, then allow to cook until the tomatoes have reduced and have absorbed the spice flavour.

Add the coconut milk, then season with sugar, salt and pepper to taste before leaving to simmer for five minutes.

Add the fish, then leave to gently poach in the curry sauce until flaky and tender.

Squeeze over the lime juice and scatter on the coriander just before serving.

BUTTERY ROTI

Ingredients

4 cups flour

2 tbsp salt

1 tbsp cooking oil

1 cup boiling water

1/2 cup melted butter

Method

Place the flour and salt into a bowl.

Make a well in the middle, then add oil and enough water to make a soft, pliable dough.

Knead the dough until it is soft and smooth.

Roll the dough out into a circle about 1/2cm 

Images: Supplied