Saturday, 19 September 2015

Fishermans Curry


Fish Curry

This is very similar to the Masala Chicken curry recipe I posted recently in the sense it is a staple comfort food curry that I turn to often when I need something quick, spicy and warming. Served on top of fluffy pea pilau (made from basamati rice or brown rice if your trying to be healthy) it provides you a big bowl of yumminess. 

The main difference in the base of this curry I think is the sliced onions rather than finely diced which provide a bit more bite to the dish and also the fresh tomatoes which lighten it up making the tomato gravy more delicate perfect for seafood. I used fillets of Hake in this but any firm white fish that has been skinned and boned would work fine.
Bubba really enjoys eating this too, trying to get him used to spicy food the same as we eat at home so we now give him the same and if it is too spicy just add a bit of yoghurt to his food.

Ingredients

 2 tbsp. Rapessed Oil
1 tsp Cumin Seeds
2 Garlic cloves finely chopped
2 Medium Onions finely sliced
1 inch Ginger finely sliced
1 green Chilli finely sliced
1 tbsp. Tomato Puree
4 Tomatoes finely sliced
1 tsp Salt
1 tsp Turmeric
2 tsp Ground Cumin
2 tsp Ground Coriander
240g Hake or any White firm fish
½ cup Water
Coriander


 Equipment

 Large Saucepan


 Method

 1.Heat oil in pan and add cumin seeds fry for a few minutes

2.Add in garlic and cook until light brown




3.Add in onions and cook until caramelized





4.Add in ginger and chillies cook for a further 2-3 minutes


5.Add in tomato puree and fresh tomatoes





6.Add in salt, turmeric, ground cumin and ground coriander


7.Cook for a further 10 minutes until oil begins to release from tomatoes around edge of pan


8.Add in fish fillets and water

9.Cover and cook for 10-15 minutes until fish is cooked through



10.Garnish with coriander and enjoy