Fish Curry – Cooking Love

Fish Curry – Cooking Love
fish curry
fish curry

fish curry

Hello everyone,

If you have never eaten a fish curry, I highly recommend this recipe, ideal for the evening meal, if I am going to follow my husband this recipe for fish curry with coconut milk can be on my weekly menu every time.

For my part and especially for lunch, I often make curries, because my children are at school, and I make just for two, a very spicy curry, and when I say spicy, it’s very spicy to have tears, finally between pleasure and burns, hihihihi. Otherwise why make a curry if it’s not well seasoned, and since my children don’t like it spicy and I understand them, I prepare it when they’re not around.

This fish curry recipe was recommended to me by Lunetoiles, giving me the link to » this is my batch who made Jamie Oliver’s recipe. The result, delicious! this fish curry accompanied by pita bread, or rice (depending on taste) is to be eaten without moderation…

I admit that curries were a discovery for me when I arrived here in England, my husband often bought take-aways, and it was always Indian, because it was the only halal thing you could take away, well apart from the margherita pizza or the tuna and mushroom pizza from Dominos.

When he said that today it’s Indian on the menu, I told him that the drinks and desserts I was going to prepare them, when I talk about drinks of course I’m talking about mango lassi, not only this lassi is good and refreshing, so it will soften the palate especially after a nice spicy curry dish. For dessert I often prepared the Indian Rice Cream, Phirni, because it reminded me a lot of the mhalbi from Constantine.

I share with you the video of this recipe: Fish curry video.

And if you are a great gourmand who loved Indian cuisine, I pass you other dishes and curries that will enrich your table:

For others based on fish:

fish curry with coconut milk
fish curry with coconut milk

fish curry

Kitchen Love

Preparation time 20 min

Cooking time 1 h

Total time 1 h 20 min

type of dish dish, fish

Kitchen indian cuisine

  • 400 gr white fish cod
  • 2 vs. tablespoons table oil
  • 2 cloves of garlic
  • 3 shallots onion here
  • 1/2 vs. coffee mustard seeds
  • 1 cm chopped fresh ginger
  • 1/2 green pepper
  • 1 vs. coffee curry powder
  • 200 gr coconut milk
  • 200 gr fresh tomato
  • fresh coriander
  • Salt
  • 10 fresh curry leaves that I didn’t have, also called “kaloupilé” (these are indeed “curry” leaves, you need fresh ones, the dry ones have no taste)
  • Start by finely slicing the shallots (I used onions because I didn’t have any), and the garlic. Grate the ginger,

  • Cut the fish into pieces.

  • Heat the oil over medium heat in a pan and add the mustard seeds.
    you have to cover with an anti-projection lid because they will pop like popcorn! Lower the heat as soon as they start to “pop”, and remove the lid:

  • Add the shallots, garlic, ginger, chilli and kaloupile leaves.

  • Cook over medium heat for 5 minutes, stirring regularly.

  • Mix the curry powder with a little bit of water, and pour into the pan, mix and cook over fairly high heat for 1 minute, stirring well:

  • Pour the coconut milk, and the crushed tomatoes.

  • Mix, salt, and bring to a boil.

  • As soon as it boils, lower the heat, add the fish, and simmer gently for about 1 hour uncovered without stirring. This cooking time will vary depending on the fish chosen, the size of the pieces, your cooking utensil, etc. You have to taste: if the fish is rubbery it is not cooked enough.

  • Chop fresh coriander just before serving.

fish curry with coconut milk
quick fish curry

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