Fish curry - Neil Perry recipe
This is a great recipe that is cheap and easy to throw together. especially if you are on a fishing trip and have freshly caught fish at hand. Spices can be combined before hand and stored in a small container until required. I recently made this on a Steep Point trip with freshly caught shark mackerel. I didn't have access to a garlic crusher or ginger grater so just chopped these as finely as I could. Suitable for a fry pan or wok. I used a large saucepan.
(All amounts per person, just multiply by the number of perople you are cooking for)
Splash of olive oil
1/2 onion, sliced
1 clove garlic, crushed
1cm ginger grated
Caramelise over a medium heat
1/2 teapsoon of the following spices (ground)
sea salt
garum masala
paprika
turmeric
Add to onions / garlic / ginger, stir and cook for a minute or two
Chicken stock (about 1/2 cup)
Add to to pan, and stir
200 - 300 gm cubed fish (any fish will do, but I prefer to use mackerel, sharkie, spotted or broard-barred)
Cook through, serve with rice and yoghurt and freshly squeezed lime juice. As an alternative to rice, if cooking facilities are limited, toast some of the packaged long life naan bread over your fire for a minute or two before serving.
Fish! HARD!
till
Posts: 9358
Date Joined: 21/02/08
My partner gave this a crack
My partner gave this a crack awhile ago, its not bad!
EL SYD
Posts: 599
Date Joined: 16/08/10
some chilli a sprinkle of
some chilli a sprinkle of sugar and cocconut milk and you're laughing
squidvicious1
Posts: 824
Date Joined: 22/07/10
Where's the curry powder :)
Where's the curry powder :)
tot
Posts: 1162
Date Joined: 31/01/10
use curry leaves and seal the
use curry leaves and seal the fish in flour to keep the moisture in (especially with n/w snapper)
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