Indian-ish Fish Curry

pinit

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…

Servings: 2

Ingredients

Instructions

  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.

    It's a very liquidy curry - so best served over cauliflower rice. I just had it on its own - cause I'm lazy that way!

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