Tuesday, 24 July 2007

White Fish Curry

A couple of weeks ago, I was in the supermarket when I said to Kate, "I'm one of the best non-Asian curry cooks in the country". The sentence came out before I had time to censor it - I believe it, but it sounds like a boast.

Ironically, I didn't actually cook Kate a curry whilst she was staying with us. I wasn't sure whether her son would like it. So today's recipe is dedicated to her: White Fish Curry.

White Fish Curry is what we're having for dinner tonight. Like most of my curries, it's versatile and can be cooked with other vegetables than those listed in the ingredients (only the onion and garlic are compulsory vegetables). In fact, today it'll be dominated by the larger of these two whoppers from the courgette bush.

They were small when I last looked at the bush on Thursday, before we went away for the weekend. However, four days of constant, heavy rain later and I've grown a rounders bat! That's a full sized rolling pin beside them.

I sliced the larger of the two and used it instead of the mushrooms in the curry.

White Fish Curry

WW points about 3.5 per serving (including rice). Serves 4.


1 cup easy cook brown rice
Boiling water
500g skinless, white fish fillets, cubed
1 teaspoon olive oil
1 onion, chopped
1 clove garlic, crushed
200g mushrooms, sliced
3 bell peppers, sliced (preferably green)
250ml low-fat plain yogurt
1/2 inch of fresh ginger, grated
1/2 teaspoon ground chili
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon corn flour


1) Prepare all your vegetables.
2) In a small saucepan combine the rice with 2 cups of boiling water. Bring back to the boil, cover and simmer for 25 minutes.
3) Meanwhile, combine the chili, cumin, coriander, cinnamon, turmeric and corn flour in a dish with a small amount of water and mix to a paste.
4) Coat a frying pan with the oil and heat. Fry the onion, garlic and ginger until softened. Add the mushrooms and fry until they make water and the water evaporates. Add the peppers and fry until softened.
5) Stir in the fish. Stir-fry until the fish turns white.
6) Add the spice paste to the pan and fry until the aroma rises. Pour over the yogurt and stir in well. Bring to the boil and simmer, stirring occasionally until the rice is cooked.
7) Divide the rice between 4 plates and serve the curry over the top.

This is what it looks like in the pan:


- Pam

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