Fish Curry
Recipe by Neil Perry from Neil Perry Rockpool Sessions
Inspired by Neil's father and the fresh fish he used to bring home to the kitchen table, and the curry that would ensue, Neil's interpretation consists of Blue Eye Cod, ginger, garam masala, yoghurt and lime juice.
Serves 2
Ingredients
- ¾ cup Olive Oil
- 1 large Onion sliced
- 1 tablespoon finely chopped Ginger
- 2 Cloves fresh Garlic thinly sliced
- 2 teaspoons sea salt
- 1½ teaspoons garam masala
- 2 teaspoons Paprika
- 1½ teaspoons Turmeric Powder
- ½ cup chicken stock or water
- 400 g Blue eye cod skinned and cut into 4cm cubes
- ¾ cup Plain Yoghurt
- 20 ml Lime juice
Method
- Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15
- minutes, stirring occasionally, or until onion is soft and starting to caramelize.
- Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
- Add stock or water and simmer for 5-10 minutes.
- Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
- Add yoghurt and lime juice, remove from heat and stir gently.
- Serve with steamed rice.
