Join Yotam Ottolenghi and Chaya Maya as they share a rich and delicious fish butter curry topped with a cucumber lime salsa and coconut cream. This dish is intensely flavorful thanks to a fragrant spice blend, tomato paste, fresh tomatoes, garlic, and shallots. The salsa and coconut cream provides a cool contrast to the heat of the curry. Serve with naan or rice! GET THE RECIPE ►► https://f52.co/3so14Rz

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VIDEO CHAPTERS
00:00:00 Intro
00:01:52 The Berbere-Spiced Fish
00:04:01 Everyone in the Pan
00:07:34 The Refreshing Green Salsa
00:09:47 Drizzle and Devour

PREP TIME: 20 minutes
COOK TIME: 1 hour 10 minutes
SERVES: 4

INGREDIENTS

Fish Butter Curry
1 1/4 teaspoons ground ginger
1/2 tablespoon ground fenugreek
1 teaspoon ground coriander
8 cardamom pods, shells discarded and seeds removed and crushed in a mortar
1/2 teaspoon ground allspice
1/2 tablespoon smoked paprika
1/8 teaspoon ground cinnamon
450 grams (1 pound) sustainably-sourced hake (or other firm white fish), skinned, pin-boned, and cut into 2-inch/5-centimeter pieces
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
350 grams (12 ounces) small new potatoes (halved if large), skin on
3 tablespoons unsalted butter
2 to 3 shallots, finely chopped (125 grams net weight)
2 small green chiles, finely chopped (deseeded, if you prefer less heat)
3 garlic cloves, peeled and crushed
300 grams cherry tomatoes
1 1/2 tablespoons tomato paste
220 grams coconut cream (7 ounces, or 1/2 a standard-size can), plus 1 tablespoon to serve
500 milliliters fish stock (homemade or store-bought)

Cucumber-Lime Salsa
1/2 cucumber (100 grams), finely diced
1 small green chile, deseeded and finely chopped
1 to 2 spring onions, finely chopped (15 grams net weight)
3 tablespoons lime juice
1 1/2 tablespoons finely chopped cilantro leaves
2 tablespoons extra-virgin olive oil

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