Skip to main content

Fish Curry



This is a simple curry to make; the spices are warm and welcoming without being burning hot, the coconut milk is rich and creamy, and the whole thing is cooked within about 20 minutes. Served with some rice, this is a different but satisfying meal.

Curries are dishes that originate in the Indian subcontinent. Their common feature is the use of many spices, often including chilies, coriander, cumin, and turmeric. They can be made vegetarian, or with poultry, shellfish, fish, lamb, goat or beef.  Curry powder is a blend of spices thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. 

I never ate curries growing up; I think that for most of my life I found black pepper the spiciest thing I could handle. But thanks to the internet, I have tried recipes that have helped expand and educate my palate. Stilton cheese is now delicious to me instead of moldy; mushrooms are earthy instead of dirty; seafood is the ocean’s gift to mankind rather than questionable. I am still learning to tolerate spice; hot peppers are still a little out of my comfort zone. However, the warm spices of curry powder with a little kick from the cayenne suits me perfectly.

For this recipe, I highly recommend a steak-like meaty fish, like swordfish. You want something that won’t flake and fall apart into your curry. Be sure to use the full-fat canned coconut milk; this recipe with not work with the kind of coconut milk that you drink. You can find the canned variety in the baking or international aisles of just about any grocery store.

Enjoy!



Ingredients:
1 pound boneless swordfish fillet, cut into 2 inch cubes
1 tablespoon flavorless oil (canola, grapeseed, vegetable)
1 medium sweet onion, grated
3 cloves garlic, minced
1 14 ounce can diced tomatoes, drained
2 teaspoons garam masala
1 tablespoon curry powder
1/4 teaspoon cayenne
1/4 teaspoon turmeric
pinch red pepper flakes
1 teaspoon salt
freshly ground black pepper
1 can coconut milk
1/4 seafood stock (or veggie stock)- salt free!
Parsley, for garnish

Method:
Heat a medium-sized saucepan over medium-low heat and pour in the oil. Add the onion and garlic, and cook for 5 minutes, until very fragrant and lightly golden brown. Add in the tomatoes and cook another 3 to 4 minutes, stirring frequently. Using a spatula, smash the tomatoes to break them up and turn the mixture into a paste.

Add the garam masala, curry powder, turmeric, cayenne, salt, pepper and red pepper flakes. Cook another 3 minutes.

Turn the heat to medium high, and pour in the coconut milk and stock. When the mixture is boiling, add the fish and cook for 4 to 5 minutes, until the fish is cooked through.


Serve with some rice and garnish with parsley and enjoy!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of