Very Yummy Fish Curry
We had this delicious recipe for dinner on Good Friday. Probably should have posted it back then but forgot all about it. Better late than never I guess. You can have this on rice, cauliflower rice or all on it's own. Have never tried it with a naan bread or roti but would imagine that it would go well with it also.
This is one of my favourite dishes because not only is it delicious but it is super easy and quick.
For the best results prepare the fish at least 30 mins prior to cooking in accordance with the recipe.
The amounts mentioned below will yield about 4 serves.
What you are going to need:
600-700gms of White Fish Fillets, skin on or off depending on your feelings about fish skin (Basa works well)
2 tsp of Tumeric
2 Tbsp Coconut Oil
20-30 Curry Leaves (depends on how much curry flavour you like)
2 finely sliced Brown Onions
6 Green Chillies, either leave whole, cut in half or chop seeds in or out
4 Garlic Cloves sliced (if only a jar of garlic then 4 tsp)
2 Cups of Full Fat Coconut Milk (I actually prefer the Lite Coconut Milk so that it doesn't go to thick)
2 tsp Himilayan Pink Salt or Sea Salt
Prep and Method
* With a sharp knife, score the flesh of the Fish Fillets.
* place 1 tsp of the Tumeric and 1 tsp of the Salt in a bowl, mix and set aside for later. Place the remaining Tumeric and Salt in another bowl, mix together and then rub into the scored flesh of the fish and set aside for at least 30 mins.
* While the fish is getting nice and tasty, heat the Coconut Oil in a wok or deep frying pan and cook at least half of the Curry Leaves till they are crispy but not burnt. Remove from the oil and let drain on paper towel.
* Now add the sliced Onions, Garlic, Green Chillies and remaining Curry Leaves to the hot oil and cook till the Onions are nice and soft.
* Reduce the heat and add the Tumeric and Salt mixture that was set aside at the start as well as all the Coconut Milk. Allow mixture to come to a simmer and simmer for 5 minutes
* Add the Fish Fillets to the mixture and continue to simmer until the fish is cooked through. If you are unsure whether the fish is cooked enough just use a sharp knife to see if the fish flakes apart. The fish should also be white when cooked enough. (Don't go all Lost, Castaway or Arrow on this dish. Half cooked, half raw fish is bad).
* Once the fish is cooked to you liking, serve in a bowl on your choice of paleo or non paleo rice, sprinkle those chrispy Curry Leaves over the top and slurp away.
Paddle and Eat Happy