With age and a few traumatising stories heard over the radio about the situation in certain slaughtering houses in France (article about it in English here or en francais la), I have gone more and more off meat and red meat in particular. I still occasionally eat some but the enjoyment is not quite there anymore. I have always loved fish and these days, I am only too happy to eat more of it. I am constantly on the look for alternatives to my classic papillotes cooking fish and fish cakes.
I have found this Fish curry recipe in my Waitrose supermarket. I have mentioned in previous posts (here and here) how I love those recipe cards they produce every month. Cooking books often include lots of recipes that I will never use, the bonus of picking and choosing your recipe card(s) out of a selection is that you know you are more likely to use the ones you take.
This Keralan fish curry is easy to prepare (10 min prep time/15min cooking time, not too long!) and satisfies my taste buds in search of flavours. It also makes l’Homme (my hubby), a happy man as he loves curry spices.
I will summarise the recipe at the bottom of my post but here are a few indications along the way:
You will need:
- 1 onion that you will slice and cook into a bit of oil
- a can of coconut milk
- some tamarind paste (de la pate de tamarin pour les francophones qui se trouve par exemple là)
- some cumin and turmeric
- some white fish. I swear by frozen white fish fillets. It’s the sort of thing that is so good to have at home in the freezer at all time.
- some white fluffy basmati rice or brown one (for a healthier option)
- add some green beans (or mangetout) and spring onions
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Now, let’s recap the ingredients and let me give you the instructions
700g white fish fillets skinned and cubed
2 tsp ground turmeric
Vegetable oil spray
2 onions, thinly sliced
1 tsp cumin or black mustard seeds (or ½ tsp of each)400ml can Coconut Milk
1 tbsp Tamarind Paste
5cm piece fresh ginger, shredded
225g trimmed mangetout (I used green beans as this was what I had in stock in my fridge on the day!), halved lengthways
2 salad onions, thinly sliced
2 red chillies, seeded and thinly sliced
1. Sprinkle the fish with the turmeric and set aside.
2. Spray a large pan with oil and cook the onions with the seeds for 5–10 minutes until golden. Add the coconut milk, tamarind paste and shredded ginger and bring to a simmer.
3. Add the fish and mangetout to the pan, cover and simmer gently for 3–4 minutes until the fish is cooked. Scatter with sliced salad onions and chillies and serve with (brown) basmati rice.
The recipe was kindly offered by Waitrose and a full link to this recipe can be found here:
Let me know if you try out this recipe and whether you like it!