I love star anise it is amazing! The scent is just beautiful and it transports you away onto some heavenly deserted island type place… Ok it doesn’t – that’s not possible, but what is possible is a party in your mouth. BOOM! Just make this. It is amazing!
Serves: 4 people
Preparation Time: 15 minutes
Cooking Time: 30 minutes
For the curry:
2 star anise (dry roasted & ground)
1/2 tsp Himalayan pink salt
1/2 bulb garlic (peeled)
3″ piece of root ginger (peeled)
1 tbsp ground coriander
1 tbsp mild curry powder
1/2 tbsp black mustard seeds
1/2 tbsp ground cumin
1 tsp ground turmeric
1/4 tsp ground cloves
1/4 tsp ground red chilli powder
2 tbsp coconut oil
1 onion (diced)
2 tbsp coconut sugar
2 tbsp apple cider vinegar
1/3 tin tomatoes (or one large tomato diced)
1 tsp tamarind paste (or 1.5 tbsp lime juice)
400ml tin of coconut milk
600g pollock (cubed)
For the tarka:
3 tbsp coconut oil, raw grass-fed butter or ghee
1 tbsp black mustard seeds
Handful of curry leaves
For the garnish:
3/4 cup roughly chopped fresh coriander
- Start by dry roasting your star anise in a pan. They’ll be done when they start to let off a strong aroma and brown slightly.
- Remove and grind into a powder in a pestle and mortar or using the milling attachment you have on your blender or Nutribullet.
- Next add your salt, garlic and ginger and grind into a paste. Stir in your remaining spices.
- In a large wok melt your coconut oil and add in your spice paste. Fry on a low to medium heat until slightly browned. Be sure to keep the spice mix moving to prevent burning. (By now your kitchen should smell beautiful!)
- Add your diced onion and coconut sugar and fry until softened and slightly caramelised.
- Add your tinned tomatoes and apple cider vinegar and simmer over a low heat until it has reduced and you are left with a paste.
- Pour in the coconut milk and add your tamarind paste or lime juice. Simmer for 10 minutes until the sauce begins to thicken slightly. If it becomes too thick you can add in some extra water. I find that it is all down to personal preference.
- Add your pollock and cook for a further 5 minutes. You don’t want to over cook your fish otherwise it really kills this dish so be careful!
- Remove the curry from the heat and set aside.
- In a frying pan melt your coconut oil to prepare your tarka. Add your black mustard seeds and curry leaves. Cook until your mustard seeds start popping and jigging around the pan. Pour over your curry and listen to it sizzle!
- Finally sprinkle with some chopped coriander to garnish and serve up! Delicious!