25 minutes
A delicious and eco-friendly fish curry featuring sustainable white fish fillets in a rich and spicy tomato-based sauce.
tablespoons
Large Onion, chopped
each
Garlic Clove, chopped
each
Madras Curry Paste
tablespoons
Canned Tomatoes, whole or chopped
0 oz
0.25 fluid ounces
Sustainable White Fish Fillets, skinned, cut into large chunks
0 oz
1. Sauté Base
In a deep pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and garlic and gently fry for about 5 minutes, or until they become soft and translucent.
2. Spice Infusion
Stir in the Madras curry paste to the sautéed onions and garlic. Continue to stir-fry for 1-2 minutes to release the flavors of the curry paste.
3. Simmer Sauce
Pour in the canned tomatoes and vegetable stock into the pan. Stir to combine and bring the mixture to a gentle simmer.
4. Fish Introduction
Add the chunks of sustainable white fish to the simmering sauce. Let them cook gently for 4-5 minutes or until the fish is cooked through and flakes easily with a fork.
The sustainability and freshness of the fish are paramount. Opt for varieties recommended by the Monterey Bay Aquarium Seafood Watch or similar organizations. Choose fish with firm flesh that can hold up well in a curry, such as cod, halibut, or snapper.
Add the fish towards the end of the cooking process, and simmer it gently just until it's cooked through to keep it moist and tender.
Toast ground spices in a dry pan or whole spices in oil at the beginning of cooking to enhance their flavor.
Taste as you go and adjust the seasoning to achieve a balance of spicy, salty, sour, and sweet.
Finish your curry with fresh herbs like cilantro or Thai basil and garnishes like thinly sliced green onions or bean sprouts for flavor and texture.
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