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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
ifforkfulfishcurry7thjan

08 Jan simple fish curry

This week, perhaps more than any other week, we’re in need of food that can be eaten from bowls. A warm, fragrant bowl of comfort food to wrap your hands around is what we need. This week, fill your bowl with my (very) simple fish curry.

Simple Fish Curry

Serves 2

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients

1 small onion

1 clove of garlic

1 small piece of ginger

1 green or red chilli (or 2 if you want a more fiery curry)

1 teaspoon of tomato puree

1 tablespoon of curry powder (I like garam masala)

1 teaspoon of turmeric

1 x 400ml tin of coconut milk

Juice of half a lime

1 teaspoon of salt

Half a teaspoon of black pepper

2 large fillets of sustainable white fish

To serve

1 green or red chilli

Handful of fresh coriander

Natural yogurt

Lime wedges

Naan bread

Method

  1. Heat a little vegetable oil over a medium heat in a large, deep frying pan. Peel and slice the onion. Add to the frying pan and gently sweat the onion for 10 minutes, or until slightly transparent.
  1. Meanwhile, peel and finely grate the garlic and ginger. De-seed and finely dice the red chilli. Now add the grated garlic, ginger and diced red chilli to the onion and fry for another 2 minutes, stirring well.
  1. Add the tomato puree and mix very well, and then continue to cook for another minute. Finally add the curry powder and turmeric, and fry for a minute so that the fragrance of the spices are released into your kitchen. Next, add the tin of coconut milk, the lime juice and salt, and bring to a gentle boil. Simmer for 10 minutes over a medium to high heat.
  1. Chop the white fish into chunks and add to the curry sauce. Simmer for 5 minutes or until the fish is cooked through. Your fish chunks may break up and fall apart slightly as they cook.
  1. De-seed and finely slice the green chilli. Roughly chop the fresh coriander. Serve the curry in bowls with some slices of green chilli, fresh coriander, a dollop of yogurt and some warmed naan bread and lime wedges on the side.

 

Storecupboard Essential: Curry Powder

Having a packet of really great quality curry powder in your pantry is an absolute must. Experiment with the different classic blends such as Biryani, Tandoori and Garam Masala to find your favourite. Cork-based spice blenders Green Saffron (www.greensaffron.com) are a great crowd to start your research with.

This recipe first appeared in The Irish Independent on January 7th 2016

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