Goan Fish Curry

Goan Fish Curry

Did you know there are some people in the world that have NEVER eaten a fish curry?  I know, I, too, am flabbergasted.

Fish curry, for those of you uninitiated in the experience, is one of the most delightful curries you will ever devour.  Providing, of course, you love a curry and are partial to fish.  I have noticed, coming from a fishing family, that those who have not been lucky enough to experience variable types of seafood from a young age and typically live inland, are not very good with fish.  By which I mean they pull an ‘oh no’ squirmy face when I mention fish and begin to jibber on about bones etc. at which point I have to change the subject.

That aside, if you tick the aforementioned boxes, you will find this irresistible.

The wee boy and I decided it would be a lovely thing to eat fish curry on Friday evening, so we bought all the ingredients we didn’t have in, including a bag of frozen Talapia from the Continental supermarket down the road.  Sadly, for one reason and another, this didn’t come to pass on Friday.  Undeterred, Saturday became designated as fish curry day.  However, according to the wee boy, it was puppet Dave’s birthday on Saturday, so I made a lovely batch of brownies which we all enjoyed enormously.  So much so, that when I tentatively suggested fish curry for dinner no-one, including myself, really had the appetite for it.

And so it was that we eventually ate this glorious curry on Sunday as, quite frankly, had we not done that, it would have been shelved for at least a week.

So what is in this now infamous curry, I hear you cry.  Well…

Whizz up a 4cm chunk of fresh ginger with 2 cloves of garlic, 2 deseeded long green chillies, and 2 onions.  Fry in a little oil until translucent then add 2 teaspoons of cumin, ground coriander, garam masala, and turmeric.  Stir for a couple of minutes before adding 6 large chopped tomatoes, one tin of coconut milk, 2 bay leaves and 2 cardamon pods, cut into two.

Allow it to simmer for around ten minutes.  In fact, I actually made this sauce the night before, but it’s not necessary.  Then add approximately 600g of meaty fish.  I used Talapia and salmon, but choose whatever you fancy.  Allow this to cook in the sauce then add a few prawns.

Just before you serve this delight, have a cheekie taste as you may want to add a little salt. Add a shake of lime juice (the juice of one if you’re going fresh) and sprinkle with fresh, chopped coriander.

Serve with whatever takes your fancy.

Midway through finally eating the curry, I remembered that I had forgotten to add the lime juice, which does give it a little extra kick, but is not, it turns out, the end of the world if you forget.  Also, as a little tip for those of you who like a curry with spicy heat in it, you could consider adding a couple more green chillies.

The important thing to remember here is, however you like your curry, making it with fish instead of meat, is a wonderful, dare I say healthy, alternative and one I can guarantee you won’t regret.

 

 

 

Red Thai Curry

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I do believe we are officially experiencing summertime.  It’s glorious.  And with this season comes a whole array of foods to eat which compliment the heat.  In my head I have time to flick through recipes, buy new ingredients and potter in the kitchen, presenting my boys with yet another piece de resistance.  The reality is, there is never really enough time, and I end up, most of the time, falling back on old faithfuls. Things which I have the ingredients for, that don’t take too long to cook, and that I know everyone will enjoy.

When I was growing up, the summer staple was always some sort of food, with salad.  And every time we had salad, big Dave would exclaim something along the lines of,

‘Rabbit food again then?’

As a friend of mine once said, ‘I don’t do greens.  I don’t do anything with fibre’

There’s nothing quite like the soul destroying feeling of someone’s dinner disappointment.

So, with this in mind, I have incorporated a red Thai curry into my repertoire, which I believe ticks all the summer food boxes, without instigating the ‘summer salad’ conversation.  And it’s a doddle to make.

I usually use either a meaty fish (cod), pork or chicken strips, but sometimes I break the mold and just use vegetables.  Oh yes, living on the edge.  Anyway.

What I start with is a teaspoon of Mae Ploy Red Curry Paste, bought in a tub from my local supermarket which cuts out the faff of mixing together all the things I don’t have, and it keeps in the fridge for an eternity.  I think.  I add this into a wok with a splash of oil, a teaspoon of soft brown sugar, a splash of fish sauce and a dash of lime juice.  Mix together, warm through and add the meat.  If you’re using fish, skip this stage and add the fish in with the coconut milk as otherwise it breaks up too much.

Cook for five minutes or so.

I then add sliced red onion, orange, red and yellow peppers if I have all three, if not I put in whatever I do have, stir around for a wee while, and add a tin of coconut milk. Next I add mange tout, sugar snap peas, green beans, (once again, whatever I have in), and let them all cook in the milk until they look as though they’ve seen some heat**.

And that, my friends, is it!

If we’re eating it with noodles, I also add them, if we’re eating it with rice, I cook that alongside the curry and serve the two separately on the plate.

I do like to add some fresh chopped coriander right at the end, but more often than not, if I haven’t bought some that day, the stuff I have has either wilted or been semi frozen by my temperamental fridge.

It may not be totally authentic, but it tastes devine.

** Just a final thought, the peppers, beans, whatever you fancy veg really could do with having a crunch to them otherwise it does taste like ‘old people’s home’ food.