'Easy As' Fish Curry adapted from the Steamy Kitchen blog.
500g (approx) boneless, skinless fish fillets (I used Salmon and prawns. You could use chicken instead, just extend the cooking time)
1 tablespoon vegetable oil
1 large (or 2 small) onion, thinly sliced (I used red onion but white is fine as well)
1 tablespoon grated fresh ginger
3 cloves garlic, finely minced
1 can diced tomatoes (or same amount of ripe chopped fresh tomatoes)
2 teaspoons garam masala
1 teaspoon cayenne powder (or add more if you like it hot!)
1/2 teaspoon salt
freshly ground black pepper
1 can coconut milk
1-2 fresh chili peppers, diced (optional)
- Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
- Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Sauté for 5-10 minutes. The longer you cook it here the more intense the flavour will be. Take care not to let it burn!
- Add the tomatoes to the sautéed onion, garlic and ginger and cook for another 5 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
- Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 5 minutes until nice and thick. This is the masala (spice base).
- Add in the chili pepper if using.
- Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good simmer, add in the fish and cook until the fish is cooked through.
- Serve with rice or naan bread but it is equally as good on its own!
Naj's top tip - freeze your fresh ginger as it is easier to grate.