Writing about what feeds me.

Curry in a Hurry: Can It Get Any Easier?

After recently discovering the Basa fish and realizing I had two cans of coconut milk in the cupboard, it was time to do some Googling for a simple Fish Curry.  [Type-type-type…click] and here we go! – Goan Fish Curry with Coconut Milk and Tamarind.

I skipped the tamarind since I didn’t have any and simply threw this together at 4am and under the influence (friend’s bday that night)! haha  And guess what – it turned out pretty damn good!! =)

– one large onion, diced
– 3 cloves garlic, minced
– approx. Tbl minced ginger
– approx. 2 Tbl curry powder
– 1/2 green bell pepper & 1/2 red bell pepper, chopped large or as desired
– one large carrot, diced
– one large tomato, diced
– one or two dried whole chillies
– 1 cup coconut milk
– 1 cup water
– 1 tsp salt
– half lemon
– about 1/2 pound fish fillets (3 fillets worked for me), cut into roughly 2-inch pieces
– 1/2 cup – 1 cup chopped cilantro

– Brown onions in oil for about 5 to 10 minutes or more (up to 15 should suffice)
– add ginger and garlic and stir for 1 minute
– mix in curry powder , stirring for about 2 minutes
– add coconut milk and water, bring to a boil, reduce heat and then simmer about 5 minutes
– add salt and juice from half a lemon and simmer for 4 more minutes
– add fish and let cook for 10-15 minutes
– remove from heat, add chopped cilantro and enjoy over rice or with (naan) bread

This recipe is so simple it is almost ridiculous.  A few things to note:

* I used coconut milk with no salt added.  If you do otherwise, adjust salt input accordingly.  As a general rule, go easy on it and taste as you go.
* The addition of lemon juice for me was due to 1) I have used it in former curry recipes and 2) my omission of tamarind paste required something to add tanginess.
* The recipe referenced did NOT include ginger, or vegetables and used all fresh spices instead of curry powder.  Use what you have. =)
* Save time and chop veggies while onion is browning.  You can also cook your rice during the simmering process.  If you are new to cooking though, I recommend you start with your mis-en-place before doing anything else.  You can learn to consolidate tasks and cut down time as you grow in experience.



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This entry was posted on March 2, 2012 by in Culinary, Indian, Seafood and tagged , , , , , .
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