Quick Fish Curry
Curries are easy to cook. Once you’ve mastered the technique for this quick fish curry, you can adapt the recipe by adding spices of your choice or replacing the fish with meat. I love fish because it is quick, ideal for television demonstration. Of course, meat would require longer cooking.
Preparation time: 10 minutes
Cooking time: 10 minutes
½ tablespoon (10 ml) vegetable oil
2 teaspoons finely chopped or grated ginger
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 teaspoon cumin or brown mustard seeds
1 teaspoon ground cumin
1 tablespoon curry paste
1½ cups (375 ml/12 fl oz) coconut cream
salt and freshly ground black pepper
600 g (11/ 3 lb) firm white fish fillets, cut into large chunks
½ teaspoon chilli paste or freshly chopped chilli (optional)
2 tablespoons chopped coriander (cilantro) leaves
steamed jasmine rice, to serve
- Heat the oil and fry the ginger, garlic and onion for a few minutes to develop their distinctive flavours. Add the cumin seeds and cumin (or other spices of your choice.) Now add the curry paste. Stir well and pour in the coconut cream. Bring to a simmer and season with salt and pepper.
- Add the fish and poach for 3–4 minutes without boiling. The fish should be just opaque.
- Serve with jasmine rice and garnish with coriander leaves.
- Alternatively, taste the curry and, if you prefer a spicier curry, combine the coriander leaves with the chilli paste and stir through before serving.
- For a Thai-style curry, use Thai green or red curry paste, leave out the cumin and add a splash of Thai fish sauce.
- This recipe can easily be adapted for meat. Simply add the diced meat (chicken, beef, lamb or pork) after the curry paste. Cook for several minutes, stirring all the time to brown, and then add the coconut milk and proceed as for fish, but cook a bit longer
Wine: Sauvignon blanc or pinot noir can handle the heat here without overwhelming the fish.
Recipe from Lyndey Milan. the Best Collection.