When last did you have a proper fish curry?
Have you ever had one?
It’s something I used to make quite often when we lived in India – with limited meat options and the fact that we got a bit bored with the usual local foods after a while, this hit the spot!
I haven’t made it since – perhaps the lack of fresh seafood available, or whatever the reason might be…
So, with winter now well and truly upon us {brrrr – get out the heaters, warm water bottles, leg warmers, fluffy blankets, etc!!} I’m running out of warming comfort food ideas and I suddenly remembered my trusty old fish curry!
It really is so easy to make {I feel that most of my recipes start with that sentence – hehe – but that’s how I like to cook} and you only need a few ingredients.
It’s rich, tomato-y and fragrant with a medley of spices, yet the kids will also enjoy it.
{I prefer tomato-based curries with deep, rich flavours, instead of creamy curries. I do like to use coconut milk though, but then it’s still quite a ‘clear’ flavour, if you know what I mean?}
Anyways, moving along…
Rich & Fragrant {Spicy} Fish Curry
You will need:
1 tbs whole coriander seeds, dry roasted in a pan
2 cloves of garlic
1 tsp course salt
1 tsp smoked chili flakes {these are new to me and oh-so-fab for adding a rich, smoky flavour!!!}
1 tsp cumin
1 tsp turmeric
2 tbs curry powder
1 onion, chopped
Olive oil
300 g cauliflower florets {approx one head}
2 tins chopped tomatoes
1/2 tin water {use the tomato tin}
1 green finger chili, sliced open length-ways
2 tsp xylitol
400 g fresh hake fillets, cubed
Start by roasting your coriander.
Grind it, along with the garlic, salt & chili flakes, using a mortar & pestle. Make sure it’s nice and fine.
Add the rest of the spices and set aside.
Saute the onion in a bit of olive oil until soft.
Add the spice mix and fry for a few minutes.
Add some more olive oil.
Add the cauliflower and dry fry along with the spices, making sure the florets are coated with the spices.
Add the tomatoes, water and xylitol, cover and simmer until the cauliflower is soft.
Place the fish on top and let it gently poach in the sauce for 15-20 minutes until just cooked.
Serve with fresh coriander / cilantro and enjoy!
Ms.K
June 5, 2015 at 8:27 amNever thought that xylitol can be used in cooking, is this the xylitol – the menthol gum you used?
Heidi
June 5, 2015 at 8:54 amHello!
Xylitol is a natural sweetener – so I used it in powder form.. Like sugar…
But yes, it’s the same that they use in gum too, as it’s really good for teeth!
Ms.K
June 5, 2015 at 9:28 amohhh…i see… it’s the gum that came first to my mind… lol, silly me… now i learn something new today, thank you 🙂
sophie
June 9, 2015 at 9:02 amThis is a definite must try
Heidi
June 9, 2015 at 9:03 amThanks Sophie – let me know how it was! X
ohmygâche
June 9, 2015 at 2:17 pmThis looks delicious!
-Cate
Heidi
June 9, 2015 at 10:11 pmThank you Cate x