Fish curry

[Sade]

1 large onion chopped

1 clove of garlic crushed (or small teaspoon of "lazy" garlic from a jar)

2 tablespoons of curry powder (usually madras or medium curry powder)

1 flat tablespoon of turmeric

1 heaped teaspoon of corriander powder

1 tablespoon of chopped corriander leaves or dried corriander leaves

3 lime leaves (optional)

1cm cube of fresh ginger grated (or half teaspoon of ginger paste)

Juice of 1 lime

Large handful of fine green beans (chopped in half) or large handful of fresh okra (chopped)

2 tins chopped tomatoes

1 carton of pasata

400ml chicken or veg stock

2 large fillets of fresh (undied) smoked haddock skinned and chopped into bitesize pieces

Prawns or salmon fillet to bulk out (optional)

Salt and pepper

2 green and 1 red chili (deseeded and optional for extra heat) - I don't add these to fish curry so it doesn't take away from the fishy taste!

 

YOU NEED A BIG POT FOR THIS!!!

 

No oil is used in this curry so it's really healthy but still really tasty. As no oil is used, you need to cook the onions, garlic and ginger on quite a low setting with the lid on to get them to sweat. Keep checking them and stirring so that they don't burn. Then add the lime juice and continue to sweat down.

 

once the onions, garlic and ginger has softened, add all of the spices, salt and pepper, (except the corriander leaves and lime leaves) and stir (add a little water if it starts to stick) to make a paste. Keep stirring for a few minutes and then add the stock and the green beans (or okra) and stir in so that the paste dissolves. Turn the heat up and add the chopped tomatoes and pasata. Then add the lime leaves. Once it is bubbling nicely, just turn it down to a low heat and put the lid on. Leave to cook but check and stir every 10 mins or so. After about 30 - 40 mins, check the beans (or okra) and if they are right, add all of the fish and stir in. Leave on a low for about 8 - 10 mins and then it should be ready to serve up with some rice, bread or potatoes.

 

This is a huge pot and will last up to 3 days in the fridge - it's nice the next day with jacket spud or more rice! You can substitute the veg and experiment with different fish but the haddock has a nice strong flavour to hold the spices.

 

 

 

[BargeeSpud]

MMmmmmmmm. Sounds great! Shame the omnipotent one hates fish.

 

[Sade]

You can use alternative main ingredients for this....chicken or even just veg

[BargeeSpud]

I'd really like to have tried it as a fish curry, but OK, I'll write it down & we'll give it whiz with chicken.

 

Ta.

 

[Naughty Cal]

We had sweet potato and chickpea curry last night which was really very nice.

[carlt]

 

You can substitute the veg and experiment with different fish but the haddock has a nice strong flavour to hold the spices.

 

 

 

I've been looking for a nice curry recipe to go with an octopus that's been sitting in my freezer for a few weeks and this (with some of Phylis' sweet potato chopped in) sounds perfect.

 

 

[Sade]

Great stuff