Steve Cooks

Steve’s Fish Curry

Soft and sweet fish curry, easily adapted to any white meat. Add more mustard for more heat.
Steve’s Fish Curry

Instructions

Fry off onion in oil, add garlic and ginger for 1 minute at end,.

Combine all spices and cooked onion mix in mortar and pestle until a paste.

Fry off paste in more oil, add coconut cream and stock, stir until thickened.

Add fish and simmer until fish is cooked - do not stir!

Serve with rice.

Ingredients

  • 300 – 400g Firm fish (Cod)

  • 1 Can (400ml) Coconut Cream

  • 150ml Stock (Chicken, Vege or Beef)

  • 1 Onion (finely chopped)

  • 1 TBS Curry Powder

  • 2 TBS Peanut oil

  • 2 TBS Tomato paste 

  • 1 TBS Palm Sugar

  • 1 tsp Minced Garlic 

  • 1 tsp Minced Ginger

  • 1 tsp Turmeric

  • 1 tsp Cumin

  • 1 tsp Coriander

  • 4 Cloves (ground)

  • ¼ tsp Cardamon pods (ground)

  • ¼ tsp English Mustard