THE TIPS From expert teacher Matthew Gojevic
• Fish curry may sound tricky, but it’s fast because the fish cooks in a matter of minutes. Make the sauce first, then add the fish at the end so it doesn’t overcook.
• It’s vital to cook the onion gently until it’s soft and translucent before you add anything else. This is key to all dishes that have cooked onions as their base.
• Frying the spices first stops the curry having a raw taste – but take care not to burn them.
THE RECIPE