Delicious Fish Curry
A curry is always a treat. How hot you’d like it to be will be entirely up to you, and how much of the curry you will add. For this one, I was going more for a milder version, because I wanted my 3 year old to also enjoy the meal without needing to reach for water after each bite!
For this recipe, I’m using a fish curry spice blend from Zimspice. It’s great, because it has all the spices in it that will make a great fish curry.
You can serve this with some rice, and even chapati if you so wish, and some mixed vegetables. Else just the curry and rice will be more than enough, and absolutely delicious! Let’s get to it…
Details
Servings
5 servings
Prep time
20 minutes
Cooking time
30 minutes
Print
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1 kg tilapia fish fillets
4 tbsp Zimspice fish curry
1 tsp Zimspice turmeric
½ medium onion, finely chopped
1 tbsp garlic, finely grated
1 tbsp ginger, finely grated
1 tbsp brown sugar
1/2 yellow pepper, cubed
1/2 red pepper, cubed
1/2 green pepper, cubed
70 ml water
Coconut milk x 1tin
Chopped parsley for garnish (optional)
4 tbsp oil
Do This
- Get your ingredients together. Cut the fish into thick bite size pieces. Pat dry the fish with paper towel. Drizzle 2 tbsp oil and gently mix until just combined.
- Season the fish with 2 tbsp of the fish curry and again mix gently until all the pieces are evenly coated. Cover, and refrigerate for 15 minutes.
- Put the remaining 2 tbsp oil in a large pot. Add the garlic, ginger, and onion. Gently cook on low-medium heat until fragrant and the onion has a lovely golden brown colour.
- Add turmeric, sugar, water, coconut milk, and the remaining 2 tbsp of fish curry. Add the peppers and mix.
- Bring to the boil, then reduce the heat to medium-low, and add the fish. Cover the pot and simmer for about 5 – 8 minutes, and the curry has slightly thickened to your liking.
- Taste for seasoning and adjust accordingly. Sprinkle some parsley and squeeze some lemon juice just before serving. Enjoy!
