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.

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Fish! HARD!


Posts: 9358

Date Joined: 21/02/08

My partner gave this a crack

Fri, 2012-05-25 21:47

My partner gave this a crack awhile ago, its not bad!

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EL SYD's picture

Posts: 599

Date Joined: 16/08/10

 some chilli a sprinkle of

Sat, 2012-05-26 05:26

 some chilli a sprinkle of sugar and cocconut milk and you're laughing

Posts: 821

Date Joined: 22/07/10

 Where's  the curry powder :)

Sat, 2012-05-26 08:24

 Where's  the curry powder :)

tot's picture

Posts: 1148

Date Joined: 31/01/10

use curry leaves and seal the

Sat, 2012-05-26 08:38

use curry leaves and seal the fish in flour to keep the moisture in (especially with n/w snapper)

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