The other day me and the man decided to have fish curry. I wasn’t sure.
But I’d picked all the food for the previous two weeks so in the spirit of domestic bliss I conceded. We’ll have fish curry.
Now I know it’s a normal dish to have. I get that. But I just couldn’t process the idea of fish + curry into something delicious in my head. It was a trying few days.
Roll on the designated Fish Curry Thursday and we’re sitting down to eat. I’m nervous.
But wow. Oh wow. It is without a doubt the best curry I have ever eaten. Soft, tantalising, floral, hot, cool, zingy. Every perfect curry feeling.
It’s a clean eater’s dream: completely clean, protein rich and full of flavour.
We’re currently having it every week. All hail fish curry.
- 1 x white onion, cut into thin strips
- 1 x red chilli, seeds removed to your own taste
- 1 x inch fresh ginger, grated
- 4 x cloves garlic, finely chopped
- 1/2 x tsp garam masala
- 1/4 x tsp cayenne powder
- 1 x tin chopped tomatoes
- 1 x tin coconut milk
- 250g white fish (I used cobbler), cut into chunks
- 2 x large handful spinach
- Salt and pepper to taste
Add onion to heavy bottomed frying pan. Fry very slowly until the onion is translucent (15 mins on a low-medium heat).
Bring the heat up, and add the ginger, chilli and fry for 3-4 mins.
Then add garlic. Cook for another 3-4 mins.
Add the chopped tomatoes and coconut milk. Stir.
Add salt and pepper, cayenne and garam masala. Stir some more.
Cook for 20 mins until the sauce thickens.
Add fish and spinach.
Put a lid on the pan, turn heat down to medium, and cook for 6 mins (or until fish is cooked through)
Have your mind blown by how tasty this curry is.