Craving For Indian-Style Fish Curry

3 months ago

Go light with fish, but add a flavor punch with curry


Fish Curry

1 kilo Fish fillet (such as loro (parrot fish) or labahita), sliced into 2-inch pieces

*Salt and pepper to taste

1/2 cup Flour

*Oil for frying the fish (this can be olive oil or any ordinary cooking oil)

1/2 cup Olive oil

1 Red chili pepper (or siling pansigang), sliced thinly, optional *

1/2 cup Thinly sliced ginger

1/2 cup Finely chopped onions

1/2 cup Thinly sliced leeks

1 Fish bouillon cube, optional

4-5 Medium tomatoes, quartered

3 tsps  Curry powder

1 can Coconut cream

*Homemade fish stock or water

1 cup Coarsely chopped coriander leaves (wansoy)

*Choose the pepper depending on heat level desired

  1. Lightly season the fish with salt and pepper, then dredge the fish pieces in the flour until lightly coated. Fry the fish in oil until half-cooked, or until slightly golden. Set aside.
  2. Heat the olive oil in a wide pan. Add and saute the chili for a few seconds. Toss in the ginger for a minute, followed by the onions and leeks. Add a fish cube, if desired. Saute the mixture for a minute. Add a little water to deglaze the bottom of the pan and prevent the mixture from burning.
  3. Add the tomatoes and continue to saute until the tomatoes have wilted. Add the curry powder and continue cooking until mixture has slightly thickened.
  4. Stir in the coconut cream. After about a minute or two, add in the fish pieces. Bring to a boil and simmer for around 3-5 minutes.
  5. Add fish stock or water to adjust thickness. Stir occasionally to make sure that none of the pieces will stick to the bottom of the pan.
  6. Season with salt and pepper. Serve in a bowl, adding the wansoy on top for garnish and extra flavor.

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