I have a particular penchant for fishcurry so was very pleased to find the GoanFishCurry kit in my box (once your subscription gets going you can choose your kits after your initial box choice)
Goan Egg Drop Curry. I gladly cooked for him and clicked pictures so that I share with all of you our favourite combination of wheat parotta and egg curry
White fish works well with this. This curry is, in her words, not an original one. It is widely available in supermarkets (if I found it, you can too) and fishmongers across the country
To give you some fishy inspiration, I’ve been given a delicious fish and tomato curry recipe from Hugh Fearnley-Whittingstall’s River Cottage Light & Easy to share with you
The title of this recipe, Easy Curried Fish Stew, does not sound very appetising. 1 handful of curry leaves. 6 x 100 g white fish fillets , such as bream or haddock, skin on, scaled and pin-boned, from sustainable sources. Put a 25cm shallow casserole pan on a medium heat with 1 tablespoon of oil, the spring onions, chilli, ginger, curry leaves and all the spices. Simmer for 20 minutes, then cut the fish in half across the middle and place in the pan for a further 10 minutes, or until the fish and rice are cooked through, adding the prawns for the last 5 minutes. 1 handful of curry leaves. 100 g white fish fillets , such as bream or haddock, skin on, scaled and pin-boned, from sustainable sources
Recipe for Cambodian FishCurry. I got inspired to make this from watching Cambodian Amok Fish. A mild curry that is not overly spiced, yet the flavours are not at all compromised
Also - add a tin of chick peas and not the fish to make a perfectly nice veggie curry. If I have a good selection of non-perishable basics in - spices, oils, cans etc - combined with a few random veggies and if I'm lucky some meat or fish in the freezer I can normally knock something fairly OK up
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