Sunshine Fish Curry

So Mr S is feeling a bit better and I’m now feeling crap. My day consisted of vets (for the cat not me), shopping, sleep, dinner, sleep. I nod when he says we’ll have the fish curry for dinner as my taste buds* and appetite have disappeared so I don’t care what we have.

This is from the November issue of Good Food. Here’s the way I did mine…

In a dry frying pan, lightly toast some cumin and coriander seeds. Remove from the heat and finely grind them. Mix with some salt and turmeric and scatter it over some white fish fillets. We used a piece of haddock and a piece of hake.

Fry the fish for a minute each side then remove. In the pan, add some oil and then a chopped onion. Cook until soft and golden.

Add the fish back to the onions, skin side up. Pour in a can of coconut milk and add a finely sliced chilli. Bring to the boil and then simmer until the fish is cooked. Pop some pak choi on top and then the lid to wilt it.

Take out the fish, remove the skin and serve between the bowls. Add a good squeeze of lemon to the sauce and some additional seasoning if required.

We served it with home made oven chips (tossed in oil and salt and banged in the oven for 20-25 minutes), shop bought naan bread and poppadums.


This was dinner… 19th October 2013.

*My taste buds were obviously just taking a nap – I thoroughly enjoyed this.


2 thoughts on “Sunshine Fish Curry

Any thoughts?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s