Hi all, I’m finally back after a long and much needed hiatus. These past few months have been quite a roller coaster so I needed to take a few steps back from the blogging world and tend to a few things of which I cannot share with you just yet, but will in due time. It feels good to be back!! Those of you who follow me on Instagram @Jehancancook saw that I never stopped cooking. I can’t seem to stay out of the kitchen.
Two days ago, I received a text from my sister-in-law asking for a recipe for Fish Curry. This kind of thing happens all the time, so I have—err…let’s call it a script that I use when handling these situations. It usually goes like this:
Person: Do you have a recipe for______?
Me: Check my blog (automated response)
Person: Oh ok, but….
Me: Check my blog….
Well my sister-in-law was used to this so she informed me that she had already checked and I didn’t have a recipe for Fish Curry. Huh?? What? You mean to tell me, I’ve never posted a recipe for Fish Curry? So I pulled up my blog and lo and behold…I happened to have 6 curry recipes but none were fish. Not only did she spark an idea but she also tantalized my taste buds. Now I wanted Fish Curry and the very next day I was in my kitchen “bunjalling” curry.
Now before I receive any emails about the lack of green mango in my fish curry, I tried to buy some, I really did, but my time was limited and I had to do without it. Fish curry is a dish that I don’t make too often so I really enjoyed it. So how do I end a blog post again?? I’m a bit rusty. Anyway this one’s for Terri.
3 lbs fish (porgy, tilapia or snapper) cut into pieces
Juice of 2 limes
3 tsp salt
3 tbsp green seasoning
2 tbsp Ketchup(don’t ask, just do it)
About 3 cups water (more may be needed)
canola oil for frying (set aside 2 tbsp to make the curry sauce)
2 tbsp +1 tsp curry powder
¼ tsp cumin
½ tsp garam masala
1 tbsp green seasoning mix
4 tbsp water
Place fish in a large bowl with lime juice and ½ tsp salt. Let sit for 5 minutes then rinse with cold water.
Next place add 2 tablespoon of green seasoning and ½ teaspoon salt to fish and mix to coat well. Set aside for at least 30 minutes.
To fry fish:
Next add enough oil to deep fry the fish in a large frying pan. While oil heats, add approximately 2 cups of flour to a large plate. Coat the pieces of fish with the flour making sure to shake off the excess. Gently place the floured pieces of fish into the hot oil and fry until golden brown. Turn half way during cooking to ensure both side of the fish are brown. Remove from oil and place on a plate lined with paper towel. Once all the fish has been fried, set aside and allow oil to cool before discarding.
To make the curry sauce:
In a large pot over medium heat add 2 tablespoon canola oil. When the oil is hot add curry paste and fry stirring frequently for 10 minutes. If the curry paste becomes dry, add a few tablespoons of water and continue to fry. Next add 2 cups water, 2 tablespoon ketchup remaining 2 tsp salt and bring to a boil. Turn heat down to low and allow to simmer for 10 minutes. Carefully add the pieces of fish, spooning sauce over fish. Cover and cook for 7-10 minutes. Do not stir or fish will fall apart. Remove from heat and serve warm.
Tip: This recipe below makes enough green seasoning for this recipe:
12 sprigs thyme, leaves removed from stems
Handful of cilantro (roughly 1/3 cup)
3 cloves garlic
½ wiri wiri pepper
3 whole scallions cut into 1 inch pieces
Place all ingredients in a food processer and finely chop. This can be done by hand also but using a food processor or blender saves time.