Fish curry – light and spicy, perfect for Summer.

17 Jul

 I am not a lover of fish in curry, except for prawns that is.  My husband feels the same way, unusual as he loves curry of all kinds.  When I first saw this recipe I was struck by the fact that I loved all the ingredients.  It promised it was not too spicy and, as it was also low in fat, I decided to give it a try.  Thank God I did as this has to be one of the most delicious curry I have ever tasted.

The sauce contains coconut milk so I thought I would try to find some trivia about coconuts.  (ref: www.foodreference.com)

  • Near Port Royal, Jamaica a stone monument on the Palisadoes commemorates the planting of the first coconut tree on the island on March 4, 1869 by John Norton, the Superintendent of the General Penitentiary.  Over the next 20 years, 20,000 coconut trees had been planted. Disease eventually destroyed all of the Palisadoes coconut trees.
  • Falling coconuts kill 150 people every year – 10 times the number of people killed by sharks.
  • Coconut oil was the world’s leading vegetable oil until soybean oil took over in the 1960s.
  • There are more than 20 billion coconuts produced each year.
  • Coconut juice or coconut water is the liquid inside a coconut. Coconut milk is produced by steeping grated coconut in hot water then straining; coconut cream is coconut milk cooked down until it thickens, or grated coconut steeped in hot milk instead of water.

Here is the recipe.  Serve with basmati rice and a tomato and cucumber salad on the side.

Fish curry                                                Serves 2 (easily doubled)

  • 1 tbsp vegetable oil
  • 1 onion, very thinly sliced
  • 4 vine tomatoes, roughly chopped
  • 2 cloves garlic, peeled
  • 1 inch piece of root ginger, peeled and roughly chopped
  • 1 – 1.5 tbsp madras curry paste (depending on how hot you want it)
  • 100 ml coconut milk
  • handful of coriander leaves, finely chopped
  • 300g cod, skinned and cut into large pieces
  • 2 tbsp pl flour
  1. Heat half the oil in a pan and cook the onions with a pinch of salt over a medium heat until soft and just starting to change colour.
  2. Put the tomatoes, garlic and ginger in a food processor and whizz until smooth.
  3. Add the curry paste to the onions and fry for a couple of minutes.  Stir in the tomato mixture and simmer for 10 minutes or until the sauce has thickened.  Add the coconut milk and coriander.
  4. Dust the fish with the flour, shaking off excess and season.  Heat the remaining oil in a non-stick pan and fry the fish over a high heat for 1 minute on each side so they are light brown.  Carefully transfer the fish to the tomato sauce and cook for about 5 minutes or until the fish is cooked through (will depend on thickness of fillets).  Serve immediately.

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