Spicy Fish Curry
This recipe yields a flavourful Indian fish curry, perfect for four people. It uses firm white fish fillets, which are first fried with ginger and garlic. Onion, green pepper, and chilli are softened before ground cumin, cinnamon, and turmeric are added. The dish is simmered in a light sauce, finished with Greek yoghurt, and garnished with fresh mint. The total preparation and cooking time is 60 minutes.
Ingredients
- 675 g fish, filleted and skinned
- 1/2 inch piece fresh ginger, slivered
- 1 garlic clove, crushed
- suflower oil
- 1 large onion, sliced
- 1 green pepper, deseeded and chopped
- 1 green chili, deseeded and chopped
- 5 ml ground cumin
- 5 ml ground cinnamon
- 5 ml turmeric
- water
- 110 g Greek yogurt
- of fresh mint
Method
- Cube the fish fillets into 1 inch pieces.
- Cook the fish cubes with the slivered ginger and crushed garlic in a little sunflower oil using a non-stick pan. Once done, take the fish out of the pan.
- Place the sliced onion, chopped green pepper, and chopped green chilli into the same pan. Let them soften for 2-3 minutes without browning. Mix in the ground cumin, cinnamon, and turmeric, cooking for another 2 minutes. Stir frequently, adding a touch more oil if the mixture seems dry.
- Remove the pan from the heat. Put the cooked fish, ginger, and garlic back in. Pour in water until it comes halfway up the fish and vegetables. Bring the liquid to a gentle boil, season, and let it simmer for 10 minutes. Use a slotted spoon to lift out the fish. Boil the remaining sauce rapidly until it becomes syrupy.
- Whisk the Greek yoghurt with a small amount of water. Stir in a little of the hot sauce from the pan, then pour this mixture back into the pan. Heat it until it just begins to boil, but do not let it get too hot. Add the fish back to the pan. Transfer everything to a warmed dish and garnish with roughly chopped fresh mint.
Nutrition (per serving)
Sodium4200 mg
Recipe details
CategoryCurries
Cuisineindian
AuthorMcCarthy
