I’m always looking for new recipes as I get bored of eating the same thing all the time. Ok, the ingredients may always be the same but let’s put a bit of imagination into our food and come up with new recipes. And this is how I came across this fish curry recipe.
Last time I’ve been to Portugal (around June), I was busy taking care of my mother after she had an operation. And while I was around the house doing shores, Food Network was on TV all the time 🙂 One day, Jamie Oliver was explaining how boring fish can become if we don’t find new ways to cook it. And guess what he did? Fish curry!!! It looked so good and so easy to make that I couldn’t help but to stop and follow all the steps.
I love Jamie Oliver! I started following his story and recipes when I was living in the UK. I find him very down to hearth and he makes all his dishes look so easy and tasty. So every time I have a chance I watch his programs. I have 4 of his books and a lot of his recipes saved on my computer. As usual, I don’t follow the recipe completely, I like to give it my twist (I changed a few ingredients to suit our taste and what I had in the cupboards). But if you are a Jamie fan you will recognize some of his work in my cooking 🙂
His recipe calls for a couple of shop bought ingredients, not the usual “let’s make it all at home”. You’ll need Thai curry paste (or any other curry paste of your liking), and I find that the one from the supermarket makes life so much easier. You’ll need coconut milk and I don’t even think about getting this any other way that in a can! But all the rest it’s fresh and delicious as I always try to make my food. So I hope you really enjoy this dish because it was a real success at home 🙂
- 6 shallots I used 1 large white onion
- 4 cloves of garlic
- 2,5 cm ginger
- 1 fresh red chilli
- 750 g firm white fish I used cod
- 1 tsp mustard seeds I used coriander seeds
- 2 tbsp Thai curry paste
- 1 tbsp chilli powder
- 1 tsp turmeric
- 400 ml coconut milk
- 400 ml chopped tomatoes
- 100 g peas
- Fresh coriander I used spring onions
- 1 lime
- Peel and finely slice the shallots, garlic and ginger.
- Trim and finely slice the chilli.
- Cut the fish into chunks.
- Heat oil in a large pan and add the mustard seeds. Cook until the seeds start to pop.
- In a small bowl, mix together the chilli powder, curry paste and turmeric with a splash of water. Add to the pan with the seeds.
- Fry for 1 min and then add the coconut milk, tomatoes and peas. Season, bring to the boil and simmer for 20 mins.
- Add the fish, check the seasoning and let it simmer until the fish is cooked.
- Chop the coriander and scatter over it.
- Serve with basmati rice and lime.