Saturday, 19 September 2009

A Fish Curry

This is one of those recipes where you can play with the ingredients depending on what you can get your hands on at the time...I've listed what I used, but you could try adding some mussels, monkfish or whatever fish you fancy. This curry isn't too hot, it's just lightly and nicely spiced.

You need:
1 Large Onion - roughly chopped
500g (approx) Fish and Shellfish. I used these listed below.....
2 x Salmon Fillet - cut into bite sized pieces
2 x Haddock Fillet - cut into bite sized pieces
4 x Squid Tubes - cleaned and cut into rings
8 x raw, shelled Tiger Prawns
2 x Large Fresh Red Chillies - finely chopped
1 teaspoon Garam Masala
1 teaspoon Ground Turmeric
1/2 teaspoon of dried Chilli flakes
4 x Tomatoes - chopped
400ml Vegetable (or Fish) Stock
100ml Coconut Milk
2 tablespoons Olive Oil

Heat the Oil in a large, heavy based pan. Add the Onion and cook over a low heat for about 10 mins until softened and just starting to colour. Add the chopped Chilli to the pan, followed by the dried Chilli, Garam Masala and Ground Turmeric. Stir well to combine and cook for a minute.

Add the chopped Tomatoes and cook gently for 5 or 6 minutes. Now add the Stock and bring to the boil. Add the Fish and simmer for 7 or 8 minutes. Stir in the Coconut Milk and season to taste, then simmer for a final 2 or 3 minutes.

Serve with Rice and Naan Bread

Feeds 4

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