This is a very quick and simple fish curry recipe, it takes minutes to cook and it is very tasty.
Having fish curry on any chilly, rainy day in the Mother City is the best thing to do. I remember how this recipe came about; I was actually feeling lazy to cook a Sunday meal. It was so bad that I almost made pizza instead (laughs), Can you believe it?
Well, I decided to pull myself together and I finally cooked.
Fish curries are known to be prepared with a long list of complicated ingredients and sometimes this makes one not to even think about making fish curry at home. Well, today, I am saying to you, say goodbye to that thought, fish curries can be made with simple ingredients, it may seem long, however, I promise you that not only complicated ingredients make tasty fish curries .
I bet you, that these ingredients are usually in your kitchen pantry. On this day I had a few ingredients in my kitchen and there was no time to go to the nearest supermarket to get more. So, I had to use what was available and this tasty super-fast fish curry recipe was produced. I served it with rice and I couldn’t get enough of it. If you love curry fish and you looking for a simple recipe, then this is a must try the recipe.
Easy Fish Curry
This is a very quick and simple fish curry recipe, it takes minutes to cook and it is very tasty.
Ingredients
4 medium size skinless white fish fillets. ( I used hake and cut into portion sizes)
2 tbs Rajah Curry
1 tbs tumeric
1/2 tsp Cayenne pepper
2 to 3 garlic gloves,( depend on the size) finely chppped
1 thumb ginger, grated
400ml cooking cream
2 tbs fresh thyme, finely chopped & extra for the sauce
4 to 5 dried curry leaves
2 tbs olive oil
1tbs butter
2 to 3 tbs fish spice
1 medium red pepper, diced
Salt and black pepper
Method
Rub fish with fish spice and thyme on both side Heat oil in a nonstick stick Add fish and sear for about 5 minutes on each side. Then set aside in a saucepan or same pan (wipe pan if using the same pan) bring to medium heat add butter and melt. Add, garlic and ginger, and saute for a minute, make sure you don’t burn the garlic. Lower your heat if necessary. Add the diced peppers and saute for a minute then stir in curry, turmeric, curry leaves, cayenne pepper, and thyme for a minute. Add the cooking cream and stir to mix well. Simmer until sauce thickens. Season with salt and pepper. Taste and adjust seasoning add the fish, pushing down into the sauce. Gently simmer for 6 to 8 minutes. Remove from heat, serve, and enjoy. Recipe tips, I realized that the sauce even tastes more better the day after😅😅.
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