Indian-ish Fish Curry

Most unimaginative name ever! Nevermind.

In the mood for something different (and also, I defrosted a couple of fish fillets…!), I made this tasty, spicy and remarkably simple fish curry. Don’t let the list of ingredients fool you – it’s super simple. And pretty much everything is probably already in your kitchen. Well, it was in mine…

Ingredients

  • 300 grams of white boneless fish (I think I used haddock – whatever you have to hand…)
  • a teaspoon tumeric
  • pinch of sea salt
  • Teaspoon black mustard seeds
  • Large finely chopped onion
  • 1 finely chopped tomato
  • Couple of pinches of freeze dried curry leaves (I suppose you could use fresh if you had them – I didnt)
  • 3 garlic cloves, minced
  • About half an inch of chopped fresh ginger (chop finely!)
  • 1/2 teaspoon chili powder (mine was Extra Hot apparently)
  • Teaspoon of garam masala
  • 1 can of coconut milk
  • Fresh (or preserved in oil) coriander leaves
  • 1 tablespoon of ghee

Directions

  1. First defrost the fish if you’re using frozen. Then slice up into more-or-less bite size pieces, stick it in a container and rub the turmeric and a pinch of sea salt on it. Set it aside for about an hour or so in the fridge.
  2. Prepare all the spices, onions, tomatoes in advance and it makes a mess of the counter, but easier to cook – as everything goes quite quickly…
  3. Drop half a tablespoon of ghee in your pan and shallow fry the fish pieces. Set aside.
  4. Add another half a tablespoon of ghee and stick your black mustard seeds in there and fry until the start to pop a bit. Not long.
  5. Then add your onions and cook for about 3 or 4 minutes – stirring constantly.
  6. When they are yellowish, add the chopped tomato, minced garlic, ginger, chill powder, and garam masala. Stir around to combine, fry for around a minute.
  7. Pour in your can of coconut milk and let it all combine for a few more minutes.
  8. Throw your cooked fish and the coriander (I used the preserved in oil kind, but fresh would be better – obviously!). Let it all simmer together for about 5 minutes.
  9. ┬áIt’s a very liquidy curry – so best served over cauliflower rice. I just had it on its own – cause I’m lazy that way!

Author: torie

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