Easy Fish Curry Recipe, how to make fish curry

2013-12-09
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  • Prep Time : 10m
  • Cook Time : 12m
  • Ready In : 25m

The cold blistery weather that the lovely city of London has makes me crave spicy food almost every day.

And when the heart craves a nice spicy meal and time is short, there is nothing faster than this easy fish curry.

I made it with hake fish fillets that I bought from Costco, but you can use this with any white fish.

Ingredients

Any white fish- 400 gm

Onion-2

Tomato- 2

Coriander for garnish- 4 tbsp

Turmeric powder- 1/2 tsp each for curry and marinade

Coriander powder- 1/2 tsp

Chilli powder- 1/2 tsp marinade, 1/2 tsp curry

Salt- to taste

Ginger paste- 1 tsp for curry and 1 tsp for marinade

Garlic paste- 1 tsp  for curry and 1 tsp for marinade

Coconut milk – 1/4 to 1/2 cup

Hot water- 1/2 cup

Oil- 4 tsp

Method

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Marinate fish with turmeric, chilli powder, salt and 1/2 of the ginger garlic paste for at least 10 minutes.

Heat 2 tsp oil in a pan. Fry the fish for 2 minutes on each side and keep aside.

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This step is not really necessary and the fish can be added straight to the curry, just before adding the coconut milk. I fry it sometime, specially if the fish is frozen, it just tastes better.

Remember to handle the fish very carefully as it is very delicate and breaks easily.

For the Curry

Chop onions and tomatoes fine.

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Heat 2 tsp oil oil in a pan.

When hot, add onions. When onions become soft, add ginger garlic paste. Fry for 2 minutes. Add the turmeric, chilli and coriander powders. Mix well.

Add tomatoes.

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Mix well.

Add salt. Cover and cook on medium heat for 5 minutes.

When the cover is opened, all the mixture will be soft.

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Add hot water , cover and let cook for another 5-7 minutes.

Add in the fish. Mix gently. Let cook for 2 minutes. Add in the coconut milk. Try and gently mix the coconut milk together with the rest of the curry.

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Don’t try and mix everything with the ladle together as it is likely to make the fish break. Now reduce the flame and let simmer, covered for 2 minutes.

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The one rule to follow after adding coconut milk is to cover and simmer. Never ever boil.

Add the coriander.

Serve hot with rice.

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