Tuesday, January 10, 2012
20120110 Fish Curry
I went to the supermarket with a list of ingredients required to make stuffed bell peppers. But as I saw some really nice white fish filets that were on sale, I decided to make a fish curry instead. As I was too lazy to look up fish curry recipes on my mobile, I simply made up the recipe myself and grabbed what I thought I would need from the supermarket. The result was good but I have to admit that it would have been better if I had added about 1/4 cup of creme fraiche to soften the curry flavor and make the sauce more creamy. Oh well, another time!
700g white fish, cut into large chunks
2 medium onions, finely chopped
1 garlic clove, crushed
1 tomato, skinned and chopped
3 tbsp curry paste
1 cup vegetable stock
2 tbsp sunflower oil
salt and pepper
1. Heat 1 tbsp of sunflower oil in a large non-sticking pan, and brown the fish in batches - about 1 to 2 minutes each side. Set aside.
2. Heat the remaining oil in the pan over medium heat, and brown the garlic and onions for about 5 minutes. Add the curry paste and cook until fragrant. Then add the tomato and stock, and simmer for about 5 to 10 minutes.
3. Add the fish at last and heat through. Season with sugar and salt and pepper, and serve with naan bread.