Green Fish Curry

Green Fish Curry

Over weekend I popped into a big Tesco searching for fresh fish and I was so disappointed. In fact I am always disappointed by Tesco’s fish section and yet every time I check it out!  On Sunday, not having the ideal options I ended up with some fish cut mix, you know the ones for fish pie?

I digged out my cookery books and found this gem: A humble, short recipe with no pictures and no drama, by Anjum Anand (http://www.amazon.co.uk/Indian-Food-Made-Anjum-Anand/dp/1844005712/ref=sr_1_1?ie=UTF8&qid=1335823923&sr=8-1). The Green Fish Curry. This recipe specially grabbed my attention as in it’s list of ingredients says: “Salmon or white flesh fish”. Well bingo! I have both. ( I suggest if you do buy the fish cut mix, leave the smoked ones aside, no good for curry).

So here I am on a Monday evening, having cooked this dish and eaten it too. Still thinking what a perfect meal it was! How deliciously spiced,  creamy, aromatic with a hint of green chili. Really beautiful! Definitely nothing that you could find on a Indian take away menu! Quite special!

Glance over Green Fish Curry ingredients

INGREDIENTS:

  • 2 tbsp vegetable oil
  • 1/2 tsp brown mustard seeds
  • 4 cloves
  • 6 Green cardamom pods
  • 1 large shards of cinnamon
  • 1 Small onion, cut in half and finely chopped
  • 10g fresh ginger
  • 2 garlic cloves
  • 1 tsp coriander powder
  • 300 ml coconut milk
  • 2-4 green chilies, left whole
  • salt to taste
  • 1/2 tsp black pepper
  • 3/4 tsp gram masala
  • 100 ml water
  • 10 curry leaves
  • 500g  fish pieces
  • 50 g fresh coriander leaves
  • Half lemon

METHOD:

  1. Heat the oil in a non-stick pan, add all the dry spices and cook for 20 seconds.
  2. Add half of the chopped onion an cook for 4-5 mins until soft.
  3. Blend together the remaining uncut onion, ginger, garlic, and 100 ml coconut milk to a smooth puree, add to the pan with whole green chilies and salt and cook , covered for 10-15 mins, giving the pot an occasional stir.
  4. Stir in the remaining coconut milk and spices, water, curry leaves and fish. Leave to cook undisturbed for about 3-5 mins, depending on the thickness of the fish.
  5. Gently stir in juice of the half lemon and the coriander. Check the seasoning and serve with rice.

Mildly spiced, with cardamom and coconut milk aroma! Hmmm will have it again!

Thanks for looking and come back soon.

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This entry was published on April 30, 2012 at 10:09 pm. It’s filed under All the Recipes jumbled up!, SEAFOOD and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Green Fish Curry

  1. That looks beautiful!

  2. Wow! I love green curries with coconut milk and on fish it is wonderful. I tend to over-eat though. 😉

  3. Huh! So true, so easy to over eat mild curry dishes! It’s worth it though!

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