The first fish curry I made was absolutely delicious, but it was expensive because I ended up using a whole bag of frozen sole fillets to do it, (which could’ve made 2-3 meals instead of just one) and that put me off making it again anytime soon.
But today I had just three fillets in the freezer, and a bunch of veggies that do well in stews, so I decided to give it a whirl. The end result was delicious and something that you could make weekly, and feeds a crowd (or at least you for several days).
Other pros: it was super easy, very little mess (just one pot! plus another for rice, but I mean, if you really want you can make that in the microwave, so hakuna matata), and it was filling and warm and absolutely lovely to have at the end of a long, fall day.
- 1 can tomatoes (you can use crushed for this one, I won’t get mad at you, but it will still be better if you blend a can of whole tomatoes. The texture is better).
- 1 can coconut milk (very different from the trendy drink coconut water. Do NOT use coconut water, or I will get mad at you and you will have to order pizza for dinner because you just ruined your curry).
- 3 fish fillets (I used sole; any whitefish will do).
- 1 package mushrooms
- 1-2 cups frozen peas
- 1/2 a large onion, diced
- As many garlic cloves as your little heart can take, sliced thinly
- Curry powder, coriander, salt, and pepper to taste
- Also healthy squirts of lime juice and sriracha
- and a couple drops of Chinese fish sauce for depth.
- Dice your onion and slice your garlic
- Get a heavy-bottomed stock pot on the stove and drizzle some olive oil in the bottom (if you have ghee and you’re really into this, you win, that’s what you want to sauté your onion and garlic in), and sauté the onion and garlic until they become soft and fragrant.
- Add your spices to create your flavour base.
- Then add the peas, and sauté until they thaw; then add the mushrooms. Let this all meld together for 5 minutes or so. Adjust your flavour base to your liking.
- Add your blended tomatoes and coconut milk.
- Add lime juice, sriracha, and fish sauce. Turn down the heat and let simmer, stirring every so often. Use this downtime to attempt to do a reading, or at least make your rice.
- Once it has reduced and the curry has thickened up nicely, spoon it over your rice (or sautéed spinach if you’re low-carb) and enjoy!