Tuesday, 5 June 2007

White Fish Curry

Today's recipe has the unglamorous name of "White Fish Curry", so called because I generally cook it with the cheapest bag of filleted fish found in the freezer cabinet at the supermarket, usually pollock or coley but frequently just labled "white fish fillets". You could use cod or bream or even flake (that's shark to you non-Aussies).

The recipe serves 4 and "costs" 2 Weight-Watchers points per serving. Serve with rice.

Like many curries, this uses fresh root ginger. The best way to store ginger is to turn it into ginger ice-cubes. Buy a large root, peel and grate it. Spray an ice-cube tray with oil (helps stop sticking) and then put a tablespoonful of ginger into each slot. Freeze overnight. Turn out the ginger cubes and store in a Tupperware container in the freezer. 1 cube = 1 tablespoon or roughly 0.5 inches of ginger root.

Also, the corn flour is there to stop the yoghurt curdling when it reaches boiling point. Any flour will do.


Large onion, chopped
1 clove garlic, crushed
1 tablespoon grated ginger
100g-150g Mushrooms, sliced
1 or two carrots, sliced
2 Green peppers, diced
500g/1lb skinless white fish fillets
1 cup plain, fat-free yoghurt
1 teaspoon olive oil


1 teaspoon ground chilli (or to taste)
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon corn flour


1) Combine spices in a small dish. Mix with cold water to make a smooth paste.
2) In the frying pan or the large pot, heat the oil. Fry onion with garlic until clear. Add the peppers and mushrooms, and fry until mushroom water disappears and peppers are soft.
3) Cut the fish into chunks, stir into mixture in pan and fry until the fish starts to turn white. (About a minute.)
4) Stir in the spice mix. Fry until the aroma rises.
5) Stir in all the plain yoghurt. Add the carrot, bring to the boil and simmer gently for 10-15 minutes. Serve.

- Pam

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