Russ cooked this for our dinner tonight. It seemed to me (watching) to be a simple recipe and was very yummy to eat! He used half a 440g can of tomatoes, three teaspoons of curry powder and tomato paste rather than puree. We catch and eat a lot of fish and I have to say I really enjoyed this one. Aussies, we used leatherjacket fillets and as Russ had cut them to bite-sized, he simmered the sauce for about 15 minutes, then slipped the fish in and cooked for about 3 more minutes.
I really enjoyed this curried fish dish. I thought it was easy to prepare and had a perfect balance of flavors. I followed all directions and ingredients as posted with the exceptions of using olive oil for vegetable oil, 3-4 tsp of hot curry powder and tomato paste for the "puree." I used red snapper as suggested in the description. I would have this dish again. Thanks for posting.
I made this for the Africa Curry Challenge for ZWT4. I only used 1 onion and tomato and that was more than enough. I enjoyed this simple tasting dish and may use cayenne to up the heat a little bit. Other than that, a simple tasty fish dish. Thanks!!
Nice spicy fish....I'll add a little fire to this next time with some cayenne to liven it up. This recipe is really visually appealing, so it would be nice for a dinner party. But it's quick enough for a week night. Thanks for sharing!
This is a very tasty recipe - I used a Hot Curry and it was wonderful. I made it with cod and cut the recipe in half - A definite do again recipe thanks for posting WiGal
I don't really have any experience with this cuisine, so I'm not real sure how the dish should have come out. The visual was nice - white fish, red sauce, and the green coriander leaves. For me, the taste was completely dominated by the coriander. Next time I would use much less, chop it very finely, and also add somewhat more curry powder. I used flounder, and (US) tomato paste, since such a small quantity of our puree didn't seem to make sense.
MADE FOR ZWT4. Judged as a typical African recipe. We are not talking high cuisine here, and as such this is really typical of the Kenyan, Mozambican and Tanzanian coast! I made this with a firm-fleshed local fish. Even though we are only 2 people eating, and there will be leftovers, I used about 2 lbs of fish. (Fish tends to shrink alarmingly!) Otherwise, I stayed with 2 onions, but doubled the curry powder (I used a very nice Cape Malay -- mild -- curry powder). I also used only 1 Tbsp lemon juice instead of doubling it, and I added some brown sugar to offset the acidity of the tomatoes and lemon juice. For salt, I used a mixture I can't live without: it has sea salt flakes mixed with finely crushed, dried chilli flakes, lime rind and coriander seeds. The recipe made quite a lot of sauce. but that's fine, as that's how it will be made in a Kenyan (etc.) home. The sauce will "stretch" the meal and be used over a cornmeal "porridge". I made basmati rice. I also cooked butternut squash with cinnamon, and sliced fennel bulbs simmered with chicken stock (broth). Plus a mixed salad. Nice mix of tastes! A fish curry should never be so strong as to overpower the delicate fish, and this came out just right. Great, thank you, WiGal!