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
And this post of mine, I have to give the credit to my dad who has taught me how to prepare it. Fish And Aubergine Curry might seem difficult to make at first sight
It is also very easy to cook – always a bonus in my books. Recipe for Cambodian FishCurry. I got inspired to make this from watching Cambodian Amok Fish
The view from my room at Hikka Tranz hotel by Cinnamon Hotels in Sri Lanka. For now, I would like to show you a fishcurry recipe that Chef Julinda demonstrated to me and a few new food blogger friends the following morning
See, as you may have guessed, I have fallen off the meal planning wagon - for two reasons, one my printer has broken so I stopped printing off my own template - see right for that
I had so much curry leaves left in my fridge that I have to come up with recipes to use it. I've been using it for my fried rice, and I love how fragrant the spice is when it's cooked
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