Fish on Friday and a
Taste of India with Easy Fish Curry
It’s Friday again and another fishy post…….I was going to share a BBQ fish recipe with you all today, but the weather has been so appalling that I feel a comforting fishy recipe is the order of the day. Curry, I LOVE curry, I was practically weaned on it, and I love all types of curry and made with all kinds of ingredients – vegetables, lamb, beef, chicken, fish and especially egg curry, they all find a space on my dinner table. This is NOT an authentic curry recipe insofar that I have used curry powder, and not individual spices, BUT, if you use a GOOD curry powder, this makes a really fabulous curry, and it’s just SO easy and quick.
I made the curry (shown in the photos) with some lovely fresh coley that John from Delish Fish sent me a few weeks ago…..I popped it into the freezer the day it arrived, as fish freezes beautifully, and then I just defrosted it for a few hours during the day, in readiness for a quick and easy supper dish. Eh voila! I am VERY keen to use sustainable white fish lately, such as coley, hake, pollack and pouting, and they have become firm favourites in our house. If you order any fish from Delish Fish, the fish comes in handy individual packets, that means you can freeze them with ease as I mentioned before, and you can order almost any type of fish you want, there is an incredible array to choose from on the site.
And, for the eagle-eyed amongst you, you will see that I have STUCK to my meal plan for today too! (Monday Meal Plan) *Smug Smile* Seriously however, I love keeping up with the traditions of eating fish on Fridays, if only to make sure that I get to cook something special with a different type of fish every week. I was brought up in a home where fish was always served on Fridays, and my Mum used to cook some amazing fishy dishes, I MUST try to winkle a few recipes out of her come to think of it! I DO remember her doing a fried cod roe recipe, which was delicious, simple and yet so tasty, we sometimes had it on toast…..but, it was always a treat.
This curry can be made with any fish that you have to hand, or seafood, and I am going to make it with prawns next time…..I bet it is brilliant with prawns. I served this with boiled Basmati rice and naan bread, and it made for a light and yet filling meal…..that’s it for this Friday, keep tuned over the weekend for some LOVELY CAKES and BAKES I have made…..as well as a special Sunday Roast. See you later, and enjoy the rest of your Friday…..Karen.
Easy Fish Curry
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Meal type||Lunch, Main Dish|
|Occasion||Casual Party, Formal Party|
|By author||Karen S Burns-Booth|
- 1 tablespoon rapeseed oil
- 1 large onion, peeled and diced
- 2 - 3 cloves garlic, peeled and finely minced
- 2 teaspoons Madras curry powder
- 600g firm white fish fillets cut into large chunks (such as coley, hake, haddock, cod or pollack )
- 1 x 400g tin chopped tomatoes
- 4 tablespoons crème fraiche (or natural yoghurt)
- 1 tablespoon dessicated coconut
- 2 tablespoons mango chutney
- salt and pepper (to taste)
- Basmati rice (to serve)
- Naan bread (to serve)
- freshly chopped coriander (to garnish)
A tasty and very easy fish curry that is on the table in under half an hour. Use sustainable white fish such as coley, hake or pollack. Adjust curry powder to personal taste.
|Step 1||In a large pan or wok, heat the rapeseed oil and then add the diced onion, cook over a medium heat until soft, then add the garlic and cook for a further 2 minutes.|
|Step 2||Add the curry powder and mix well, cook for one minute before adding the fish pieces and then the tinned tomatoes, stir well and add the crème fraiche or yoghurt. Put a lid on the pan or wok and simmer for 5 minutes over a low heat before adding the chutney and coconut, mix carefully as not to break the fish. Season to taste and allow to simmer for a further 2 to 3 minutes, or until the fish is opaque and cooked.|
|Step 3||Serve with boiled Basmati rice and naan breads; garnish with freshly chopped coriander and offer mango chutney as a condiment.|
Eve Baker says
Looks delicious! I sometimes use salmon with sweet chili, ginger, coconut & noodles more of a Thai curry than Indian.
Thanks Eve……your recipe for salmon sounds wonderful and I adore Thai style curries too! Karen
Andrew Petrie says
Lovely!This makes my own ‘home grown’ recipe look positively bland!