Monday 16 July 2012

Fish Curry

This is a delicious alternative to the standard take away. It takes a few extra steps and some extra lovn', and the results will be worth it. It's a delicious delicate fish curry unlike some of the standard sauces you get at local takeaways. I adapted this recipe from a 'do it yourself' curry box, and I think it came out even better. By the way I think chicken or turkey would work perfect with the flavors as well as fish. Enjoy.

300g firm fish (Salmon, cod, etc..)
1 400g can chopped tomatoes
2 chillies –or as hot as you’d like it
1 onion
50g creamed coconut (3 tbsp.)
1 cinnamon stick
½ tsp peppercorns
½ tsp. cumin seeds
1 thumb size nob fresh ginger
3 garlic cloves
4 cardamom pods
2 whole cloves
1 tbsp. coriander dried
1 tbsp. ground cumin
1 tbsp. garam masala
½ tsp. turmeric
½ tsp. chili powder
10 curry leaves
2 tbsp. olive oil

To start:
Toast the spices, cinnamon, peppercorns, cumin seeds, cardamom, cloves, coriander, ground cumin, turmeric, chili powder on a low heat until they become fragrant.
Immediately take off heat and place in a bowl.
Next in a food processor puree the onion, ginger, and garlic. Set Aside.
Grate the creamed coconut and set aside

To cook:
Add oil back into the pan that you toasted the spices, when hot add the puree and cook stirring constantly for 5 minutes.
Next add the toasted spices, stirring and cooking for a further couple minutes.
Next goes in the creamed coconut shavings, until melted.
Then add the tomatoes and curry leaves bring up to a boil until everything is combined.
Simmer the sauce for about 30-45minutes, stirring occasionally.

To finish:
Make sure there is no skin on your fish.
Cut in chunks about 1-2 inches.
Gently lay the fish in the sauce and move around until covered by the sauce.
Turn the sauce down to low, and simmer for 5 more minutes or until the fish is firm and cooked.
Once finished serve over rice, or for low-carb alternative cauliflower rice, enjoy!

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