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
Prep Time: 10 minutes
Cooking Time: 30 minutes
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
1 green or red chilli
Handful of fresh coriander
- 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.
- 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.
- 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.
- 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.
- 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