This full-flavoured curry dish is perfect with steamed rice and steamed or stir-fried green vegetables. The curry sauce works well with any seafood, and even steamed or stir-fried chicken.
4 (about 600g) vine-ripened tomatoes, halved
2 tbsp vegetable oil
3cm piece ginger, peeled and roughly chopped
6 garlic cloves, roughly chopped
2 tsp black mustard seeds
2 dried long red chillies, seeds removed and roughly chopped
¼ tsp ground turmeric
¼ tsp freshly ground pepper
1½ tsp sea salt
4 x 160g blue eye trevalla fillets
2 limes, halved
coriander leaves, to serve (optional)
1. Preheat the oven to 150C. Place the tomatoes on a baking tray and drizzle with 2 tsp oil. Slow-roast the tomatoes for 1½ hours, or until they are soft. Allow them to cool slightly before removing and discarding the skin and mashing the flesh.
2. Pound the ginger and garlic in a mortar with a pestle to form a rough paste. Remove and set aside. Combine spices and salt in a small bowl.
3. Heat remaining 1½ tbsp of oil in a heavy-based frying pan and cook the ginger and garlic paste until lightly coloured and caramelised, about 2-3 minutes. Add spice mix and stir over low heat until fragrant, about 30 seconds. Stir through the tomato and simmer for several minutes to reduce slightly. Set aside.
4. Place a bamboo steamer large enough to hold the fish on a pot of boiling water. Season fish lightly with salt and steam until just cooked, about 6-8 minutes.
5. Remove the steamer from the pot and carefully place each fillet on a plate. Spoon sauce over the top and scatter with coriander if using. Squeeze half a lime on each piece of fi sh and serve with rice.
For another delicious curry recipe check out Neil Perry's beef rendang.