If Maggie and I were told that the only animal meat we could eat for the rest of our lives was fish, our reactions would differ wildly.
I would be happy enough, as I like a wide variety of both fish species and ways of cooking fish. Maggie, on the other hand, is a bit choosy on both counts. So, she would bid a very teary farewell to red meat, compounded by the realisation that “fish” means fish. No molluscs, no crustaceans, no cephalopods.
However, her mood would quickly brighten if I promised her that every second fish meal would be the curry that I added to our repertoire in 2015. Here is a generous serving of it, accompanied by some leftover wilted spinach. The regular extras are some grilled pieces of naan bread and a raita of yoghurt, cucumber and fresh mint.
And here is the recipe.
2 tbsp ground cumin seeds
1 tbsp ground coriander
1 tbsp Madras curry powder
2 tsp ground cardamom
½ tsp garam masala
1½ tbsp sea salt flakes
2 tbsp brown sugar
1 tsp ground cinnamon
250g firm fish fillets suitable for poaching
20ml vegetable oil
1 medium onion, finely chopped
2-3 cloves garlic, finely sliced
3-4 cm ginger, grated
25-30ml spice mix
1 cup chicken stock
100ml chopped tomatoes
¼-½ tsp chilli flakes
80-100ml coconut milk
3 tsp chopped parsley (optional)
- Mix spices thoroughly in a bowl.
- Cut fish fillets into 2-3cm chunks
- Heat oil in pan, add onion and garlic and sauté for 10-15 minutes. Add ginger and sauté for a further 4 minutes or until onion is just beginning to colour.
- Add spice mix and cook for one minute.
- Add stock and tomatoes, bring to boil and simmer gently for at least 25 minutes, stirring occasionally.
- Add chilli flakes and simmer for a further 5 minutes
- Add coconut milk and stir to combine
- Add pieces of fish and cook for 5 minutes.
- Adjust seasoning, remove from heat, sprinkle with parsley and serve
Steps 4 and 5:
The sauce becomes richer, followed by step 7