Being half Sri-Lankan I love curry, it is in my genes to like curry. I’ve made alot of curry over my years of cooking, but never a fish curry. Not because I don’t like fish, it’s just it has always seemed like quite a delicate balance to get the flavours right. For some reason I’m a bit cautious about cooking fish/shellfish as I’ve also never cooked spaghetti mariana, another fav of mine). However I’m now a convert. This is one of my favourite ways to eat fish, added bonus being the kids lapped it up (the boy literally, we must work on table manners!). I also love that this is SO easy to cook. It is completely not how I would normally cook a curry (curry powder is not my norm) but it made for a quick, midweek meal that was tasty and healthy.
I used salmon as I aim to get 1 portion of oily fish into the family dinners a week, but a white fish would work just as well.
Miss K “Mummy this is the best fish curry ever”
(Bless her, it’s the only one she probably remembers eating)
- 1 tbsp rapeseed oil
- 1 onion
- 1 tsp mustard seeds
- 1/4 inch freshly grated ginger
- 2 cloves garlic, crushed
- 1 tbsp curry powder
- 1 x tin chopped tomatoes
- 2 tbsp desiccated or grated coconut block
- 2 peppers, chopped
- 450g fish fillets (I used salmon)
- 1/2 lemon, juiced
- coriander leaves
- Heat the oil in a large saucepan, salute the onions and add the mustard seeds. Cook for a few minutes over a low heat with a lid on. The seeds will pop.
- Now add the garlic, ginger, curry powder and cook out for a couple of minutes. Add the chopped tomatoes, grated coconut and some black pepper along with the chopped peppers. Stir and simmer for 10 minutes to get a nice sauce.
- Chop the fish into bite sized chunks and add to the pan, simmer for 6-8 minutes.
- Add the lemon juice, season and serve with rice and a scattering of coriander if you have any.
