Fish Curry - Neil Perry

Name: Fish Curry - Neil Perry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-4 serving(s)
Ingredients: 3/4 cup olive oil; 1 large onion, sliced; 1 tablespoon minced ginger; 2 garlic cloves, finely sliced; 2 teaspoons sea salt; 1 1/2 teaspoons garam masala; 2 teaspoons paprika; 1 1/2 teaspoons turmeric; 1/2 cup chicken stock; 400 g boneless skinless cod, cut into 4cm pieces; 3/4 cup plain thick yogurt; 20 ml lime juice

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Recipe by ballarat

Recipe found at lifestylefood.com.au There is a video there of Neil Perry making this dish. This was easy and tasty. Posting it here for safe keeping. I made it with hoki fillets but any mild white boneless fish pieces would be good. The stock is not essential - water is fine.

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READY IN: 30mins

SERVES: 2-4

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup olive oil
1

large onion, sliced
1

tablespoon minced ginger
2

garlic cloves, finely sliced
2

teaspoons sea salt
1 ¹⁄₂

teaspoons garam masala
2

teaspoons paprika
1 ¹⁄₂

teaspoons turmeric
¹⁄₂

cup chicken stock
400

g boneless skinless cod, cut into 4cm pieces
³⁄₄

cup plain thick yogurt
20

ml lime juice

DIRECTIONS

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.

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