Quick & Easy Fish Curry
Happy (first ever) FEAST Friday!
With the days getting shorter and the nights cooler I always get nostalgic and want to spend more and more time in the kitchen cooking all our family favourites!
I thought it well to kick off our FEAST journey with a warm and hearty fish curry (perfect for winter evenings around the kitchen table)! Fish is a great source of omega-3 fatty acids, proteins and minerals. And if you add a dash of curry powder you have a healthy meal that will promote heart health, help your body fight inflammation, reduce the risk of cancer, improve digestion and boost your immune system!
QUICK AND EASY FISH CURRY
450 g Hake Medallions
15 ml Curry Powder (Mild or hot - the choice is yours!)
2.5 ml Ground Coriander
2.5 ml Ground Cumin
2 Garlic Cloves, grated
2 cm Fresh Ginger, peeled and grated
1 Brown Onion, finely chopped
400 g Tin Peeled & Chopped Tomatoes
Juice of 1 lemon, freshly squeezed
185 ml Coconut Milk
15 ml Olive Oil
Salt & Freshly ground black pepper, to taste
Fresh Coriander for Serving
Cut each medallion in halve
Mix the curry, ground coriander, ground cumin, cloves and ginger
Mix the fish with the above seasoning and set aside to rest
Heat the olive oil in a large pan and fry the chopped onion until golden brown and translucent
Add the fish and the spice to the onion and mix well. Fry for 3 minutes with a lid
Add the tomatoes and lemon juice and let everything simmer for about 5 minutes without a lid
Add the coconut milk and give everything a swirl to mix. Simmer for another 1 minute or until the fish is cooked (white but still tender)
Serve the fish curry warm, garnished with fresh coriander leaves and a side of Homemade Naan Bread (Recipe in our FEAST Recipe Guide launching soon!)
May this meal together with the company that you share it with bring you lots of joy! I can't wait to share more of my traditional family recipes & food memories with you.