Tantalizing your taste buds with this quick fish curry in just 40 minutes!
Fish Curry
Description
A simple yet delicious fish curry recipe that will definately tantalise your tastebuds. It can be served as a lunch or supper meal. Best served with roti, rice and salad or even as a side dish to another meal eg mhugg (green lentils) and fish.
Fish curry in my kitchen is best enjoyed with fresh fish. I usually use Red Roman, Red Stumpnose or Salmon. If these are not available, I opt for tinned Mackerel, Pink Salmon or Pilchards.
Ingredients for marinade
Ingredients for Curry
Instructions for marinade
- Make a marinade with all the ingredients in a food processor
- Marinate the fish for about 2 hours
- Marinate the fish & set aside
- Sauté the onion with jeeru (cumin) & mustard seeds
- Add in the spices & fry for a few minutes
- Add in the tomato & allow to cook for a few minutes until reduced
- Place the marinated fish in the pot & allow to cook – few minutes on each side
- Sieve in the steeped aamli and allow to simmer for a few minutes
- Add in a little water to make the gravy
- Garnish with fresh dhania (coriander) and serve with roti or rice and salad
Instructions for Curry
Notes
- Tinned fish is usually high in added salt /oil for preservation. It’s best to drain off any excess brine or oil before adding it to your curry.
- To avoid a bony curry, only turn the fish once.
- Use up all the marinade as this is what gives the curry its flavour.
- The aamli (tamarind) is sieved to avoid adding in the seeds.
- You can adjust the spices to your taste.
- Chillie strength varies so you can decide on amounts. My chillie amount is merely a guide.
- Naturally oily fish like these are rich in healthy omega 3 fats which provide a cardio-protective effect like lowering bad cholesterol levels. Aim to have fish at least twice a week!
Delicious fish curry, homemade fish curry, spicy fish curry, healthy fish curry