Fish Curry - Neil Perry
MAKE IT SHINE!
ADD YOUR PHOTO
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.
- Ready In:
- 30mins
- Serves:
- Units:
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
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@ballarat
Contributor
@ballarat
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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.
