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…
Indian-ish Fish Curry
Ingredients
Instructions
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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.
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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...
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Drop half a tablespoon of ghee in your pan and shallow fry the fish pieces. Set aside.
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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.
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Then add your onions and cook for about 3 or 4 minutes - stirring constantly.
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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.
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Pour in your can of coconut milk and let it all combine for a few more minutes.
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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!
