I have a standard curry recipe (mainly in my head) that I have used since my university days, but I cooked it recently and it just wasn’t as good as I remembered (think it needs a bit more fine tuning, or perhaps just relearning).
Then I discovered this recipe on Miss Friday’s Feast for a healthy fish curry. It sounded delicious and encompassed precisely the fish that the boy will eat, so I had to give it a whirl.
The resulting curry packed a punch, was teaming with flavour, and was surprisingly easy to throw together – I usually steer clear of any recipes that require you to cook things and remove them from the pan, but I played this one by the book for you lovely lot and it wasn’t as much of a pain as I thought it might be.
Ingredients (serves 2)
- 1 small white fish fillet (cod or haddock), roughly chopped
- Handful of peeled cooked prawns, frozen
- 200g chopped tomatoes
- 1 white onion, quartered
- 1 red pepper, roughly chopped
- 2 cloves of garlic, minced
- 2cm piece of ginger, minced
- 1tbsp lemon juice
- 1 tsp chilli flakes
- 1 tbsp cumin
- 1 tbsp garam masala
- 1 tsp black mustard seeds
- 1 tsp ground coriander
- 1 tsp turmeric
- 150g natural yoghurt
- 400ml fish stock
Toast the mustard seeds in an oil free pan for about 30 seconds. Set aside. Using one tablespoon of vegetable oil (I use coconut oil, but whatever your preference will be fine) fry the onion and pepper pieces until soft, the onion should have some colour. Remove from the pan and set aside.
Add the garlic and ginger to the pan, with a little more oil, if required, cook until lightly coloured, then add the mustard seeds, chilli flakes, cumin, ground coriander, garam masala and turmeric. Allow the spices to cook until fragrant; do not allow them to burn or the curry will taste bitter.
Add the pepper, onions, chopped tomatoes and the stock and simmer for 10 minutes. Add one tablespoon of lemon juice and the fish and prawns and continue to cook for about 3-4 minutes. Once the fish is cooked add the yoghurt and stir well. Serve immediately garnished.
Because the sauce is thin, it doesn’t photograph particularly well, but your tantalising tastebuds will thank you for giving this a whirl.
You could combine the basis of the sauce with some pre-cooked chicken as well, if fish isn’t your bag.