Quick and Easy Fish Curry
A ticket to Goa….
Ever wondered what to do with that barramundi you’ve been given? This is the sort of problem I have to face at home, it’s not easy being single 
Well agonize no more. Here’s a recipe for a Southern Indian style curry which cuts out the long bits and, whilst foregoing some authenticity does the job and gets you to the pub on time.
You can use this for fish or meat just adjust your cooking times accordingly.
Now I actually did have some barramundi believe it or not and whilst a fish tagine was the intended dish I opted for curry to celebrate the London Olympics in 2012 as curry is our national dish or so it would seem. Now for any curry fanatics out there please refrain from wanting to burn me at the stake over this recipe, it’s supposed to be quick and designed for those who just stock the bare essentials probably because they live on their own and can’t justify buying tamarind, fresh limes, coconut and Indian vinegar for the sake of one dish.
How to make a simple fish curry
Take a food blender and blitz together the following:
1 red onion
2 cloves of garlic
1 tsp fresh or dried ginger
1 tsp turmeric
1 tsp ground cinnamon
1 large dried chilli soaked and deseeded or 2tsp chilli powder
1 tbsp garam masala **
1tsp ground black pepper
pinch of salt
a little water or oil to facilitate blending
** If you have a spice rack try this in place of the garam masala:
1tsp coriander seeds
2 tsp cumin seeds
3-4 cloves
1 tsp cardamom seeds
1 tsp black pepper
small piece of cinnamon
Grind all of the above together.
Take a frying pan and add a generous slug of vegetable oil. If you’ve got some fenugreek and/or mustard seeds throw a spoon of those in and leave them to ‘pop’ Add the spice paste, lower the heat and gently cook until all you can smell is fragrant spices. Add some curry leaves if you have some. Add a tin of chopped tomatoes and some hot stock to form a sauce. Simmer for five minutes before adding the meat/fish/vegetables of your choice. Cook for as long as meat requires it. Season with salt and pepper and (if you’ve got it) fresh lemon or lime and plenty of fresh coriander.
I didn’t have any coriander, lemon or lime to hand but it still came out alright…..
Chef
fantastic recipe - looks superb.
Thanks also for thinking about those of us who are looking for a simple recipe with readily available ingredients.
I’ve got everything in stock to make this, bar the barramundi (which has gone off in the fridge as I didn’t know what to do with it
)
Would I be right in thinking it would work well with chicken ?
Regards
Rod
August 26, 2008 @ 8:07 am
Miles,
.
This looks yummy. What a great new recipe to try out. I have it all in stock and will cook it this week.
Thank you
Elsie
August 26, 2008 @ 1:10 pm
The recipe is simple enough, using dried whole chillies will give you a better result, look out for glossy red ones.
Rod, Chicken would be fine
Good luck!
Miles
August 26, 2008 @ 3:54 pm
Miles,
I’ve been away for a few days which was nice on the one hand but sadly out of range for broadband so I’ve been ’starved’ of MC hot gossip
Fabulous food I’ve not had however so now I’m home that will have to change….. just shows how much I miss my kitchen. I fancy some spicy food so this recipe sounds just right.
Cid
August 26, 2008 @ 9:59 pm
Cid,
There you are! I wondered where you had been. I began to think you had desserted me for a blog which made sense!
Welcome back, you have missed my thesis on prominent English gentry in the 1700’s which is sure to attract a lucrative contract from the History Channel or, like me, fade into obscurity
It needed a comment from a clever local bird like you to give it some clout 
Miles
Miles
August 26, 2008 @ 10:13 pm
Note: I should never read an Indian curry recipe immediately after a bike ride right before lunch. It’s kind of like shopping on an empty stomach.
August 27, 2008 @ 6:33 pm
Karen,
You’re not supposed to read this recipe!
It’s a cheat’s guide to quick curries and I don’t want you choking on your chillies at the thought of it.
I haven’t sold out-honest
Miles
August 27, 2008 @ 7:02 pm
Attention!!
Have a look at Karen’s new look website, it’s still http://www.ramblingspoon.com but it has a new layout with new features and lots more to come.
It’s hard work and Karen and Jerry deserve lots of viewers.
Miles
August 27, 2008 @ 7:05 pm
Miles
a great site - thanks for sharing the link
Rod
August 27, 2008 @ 9:02 pm
Rod,
Damm you and your new gadget-I want one!! But you’re right about Karen’s blog of course
Miles
August 27, 2008 @ 9:31 pm
They’re certainly handy
August 27, 2008 @ 10:44 pm
Miles, we can’t spend hours pounding our own curries every day. Only sometimes. And at other times, a quick curry is the best curry. (Certainly better than no curry!)
August 28, 2008 @ 5:17 am
Karen,
A world without curry? My worst nightmare!!
Miles
August 28, 2008 @ 6:56 am
Never eaten barramundi — not a common fish in the States. What is it like? I bet halibut or albacore would be a good sub, no?
August 28, 2008 @ 7:12 pm
Hank,
Either of those would be fine, anything ‘meaty’ to be honest. What I like about Barramundi is its ability to stand up to bold flavours.
Miles
August 28, 2008 @ 8:47 pm