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Sunday, June 24, 2012

Fish Curry

I thought my life was complete with the butter chicken curry and lamb curry from Kitchens of India.  But that was until I tried this fish curry.  The flavors are completely different, but oh so heavenly.  The fact that the curry paste is ready to use makes it a quick dish to prepare as well.
1 lb firm white fish (I used Tilapia)
1 handful broccoli florets
1 handful cauliflower florets
2 Tbsp dried coconut
1 small handfull almonds
1 pack fish curry paste
serve with cooked basmati rice
leftover Indian Lentils
cilantro for garnish
1.  Mix the curry paste with 3/4 cups water.
2.  Add the almonds, broccoli and cauliflower and bring to a boil.  Then simmer and cook until tender (about 10-15 minutes.. I actually didn't time it, sorry).
3.  When the broc and cauli are tender, add the coconut and fish and cook maybe 5 minutes longer.  You don't want the fish to disintegrate.  Add a little water if it tastes too spicy.

That's all folks!  Then serve and have a shameless indianfoodgasm in front of everybody.
Followed by a nice juicy mango with lime juice and thai chili... and you now can be very ashamed of your public display of food affection ; )
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