Fish Curry

This fish curry has been a family favorite since I first made it a few years ago. The recipe needs a firm fleshed fish,  I have used Rankin Cod and Pearl Perch both work well.

3-400 gms Rankin Cod or Pearl Perch cut into bite sized pieces

1/2 cup Olive oil

1 Red or green chillie very thinly sliced * optional

1 Brown onion thinly sliced

1 tbs Fresh ginger thinly sliced into match stick sized pieces

2 Garlic cloves thinly sliced

1½ teaspoons Garam masala

2 teaspoons Paprika

1½ teaspoons Turmeric powder

2 teaspoons sea salt

½ cup water

½ cup Plain Greek yoghurt  (preferred as it will not split when heated)

Lime

On a medium temperature heat the olive oil, adding the chillie*, onion, ginger and garlic so as to soften the vegetables just to the point of being light brown. This should take about 10 minutes.

Add the garam masala, paprika, turmeric powder and sea salt, stirring for a further 2 minutes or until aromatic.

Add water and simmer for 5-10 minutes.

Add fish to pan and stir gently to cover fish with sauce and simmer for 2-4 minutes.

Add yoghurt and lime juice, remove from heat and stir gently.

Serve with steamed rice. Garnish with fresh coriander.

An excellent vegetable accompaniment with this curry is Spinach Paneer Curry.  

Wine a good Semillon or Chardonnay would go well with this dish.