This is a great stand-by aromatic, mild curry with loads of flavour. To speed you on your way keep ginger stored in a plastic bag in the fridge or pre-grate in the freezer in a snap lock box
Just enter your Name and E-mail address below to have new recipes delivered right to your inbox. fishcurry is so Yummy recipe and really easy to make, slightly spicy and very flavourful that can be served with plain Rice or Roti
She’s appearing on front covers and centrefolds of every worthy tabloid and style-driven magazine, and is touted as the Nigella Lawson of the healthy eating world
1 tsp mild curry powder (I like it spicy so I do put more in usually). Making soup couldn’t be easier in my soup maker, I just added the veg, sprinkled over the stock cubes and the curry powder and topped up to the 1. 1 tsp mild curry powder (I like it spicy so I do put more in usually)
Cut the fish in bite-size chunks, then put it in a big bowl and dust with half the turmeric. I used pouting, a white-flesh belonging to the cod family, which is much cheaper than its biological father and massively underused
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. 12 large raw shell-on king prawns , from sustainable sources. 250 g ripe mixed-colour cherry tomatoes. 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. One-by-one, puff up your dry poppadoms in the microwave for around 30 seconds each and serve with the stew. 1 handful of curry leaves. 12 large raw shell-on king prawns , from sustainable sources. 250 g ripe mixed-colour cherry tomatoes. 100 g white fish fillets , such as bream or haddock, skin on, scaled and pin-boned, from sustainable sources
Once hot and over medium-high heat, add in the blended curry paste. Recipe for Cambodian FishCurry. I got inspired to make this from watching Cambodian Amok Fish
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
Fish - coconut milk - tamarind - turmeric are four things that are made to go together. ---------------------------------------------------------------------------------------------------------
Top fried fish with curry leaves and chilli, and serve with rice. I had so much curry leaves left in my fridge that I have to come up with recipes to use it
Heat the oil in a non-stick frying pan on a medium/high heat. Add the tins of tomatoes, and stir through your curry paste, you may need to turn the heat down to get to a gentle simmer, then add the fish
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