As with most of the meals I find myself eating, this recipe is something that I made up with virtually empty cupboards and no time (read: just can't be bothered) to visit the supermarket. Also: It's the first fish curry I've made. I'm not sure if ground ginger goes with korma, or if you're 'allowed' to put garlic in curry. But it worked and so I'm stickin' with it.
You'll need these things (serves 2 greedy people):
- 2 fillets of white fish, frozen or fresh
- 200ml of coconut cream
- 3 tablespoons of mild korma curry powder
- 1 tablespoon of cumin seeds
- 1 teaspoon of ground ginger
- 2 medium potatoes, quartered and parboiled
- Half a large onion, chopped
- 2 garlic cloves, crushed
- Sunflower oil, for frying
- 100g of green beans (or any vegetable that you like, really)
- Fry the onion and garlic in a saucepan with the cumin seeds on a low heat - be very careful not to burn it!
- Once everything starts to smell delicious add the coconut cream, curry powder and ground ginger to the pan and give it a stir. It'll look a bit soupy, but don't let that put you off.
- Throw in the fish fillets, green beans and potatoes. Give it 'nutha stir.
- Pop the lid on and simmer until University Challenge starts to get dull (around 20 minutes)
- Dig in! Serve with rice if you like, but you probably won't need it with all those potatoes.
Flickr image from sillygwailo's photostream