Fish Curry

Today, I made myself a fish curry, using frozen fish fillets.  *Warning* - there is a picture of the raw fish fillets!

The frozen fish is skinless and boneless and comes individually wrapped in a resealable bag, which makes it convenient if you want to cook only one or two pieces at a time and keep the rest for another day.  Each package contains 12 oz. of fish and usually that translates to 3 individual pieces (of varying sizes).  I paid $2.49 for the package (back in July 17; this is quite common - I'll buy something on sale and keep in the freezer and use it several months later).  I will estimate that the rest of the ingredients cost about $1.00 or $1.50 at the most.  I decided to cook the entire package in one go, so I'll have "planned-overs" for another couple of meals over the coming week.

Since I decided to take some pictures for the blog, I took the time to set out all the ingredients at one time: the bag of fish, an onion, garlic, a green Serrano chilli, yellow curry powder, red chilli powder, a lemon, and a sprig or two of fresh curry leaves from my garden (optional or can use a couple of sage leaves instead).  If I had a tomato or two, I would have added that, too, but I didn't have any tomato, so omitted it.

Fish Curry Ingredients

First, I sliced the onion.  As usual, I sliced the entire onion and then, put what I didn't need in a zippered bag and put it in the freezer.  This way, I always have sliced (or diced, as the case maybe) onion in the freezer.

Onion Cutting Tip:  I used to cry every time I cut onions, practically with the very first cut.  I have since learned that if I store the onions in the fridge for at least a couple of days before I need them, I don't tear.  The longer they are stored in the fridge, the better.  So, now, I put the onions in the fridge as soon as I buy them.

I also sliced the green chilli and removed a few cloves of garlic from the bulb, as I didn't need a whole bulb of garlic.  The garlic, too, is stored in the fridge.

The Prepared Ingredients

 I used the fish fillets while they were still frozen.  I just removed from the individual wrapping and put in a pan.

Frozen, Raw Fish Fillets

 I then added some water to the pan, put it on medium heat, and added the rest of the ingredients - the sliced onions, sliced green chilli (omit if you want it less spicy, or add whole, or deseeded), cleaned cloves of garlic, a handful of the curry leaves, 2 heaping teaspoons of curry powder, 2 heaping teaspoons of chilli powder (reduce the amount of chilli powder if you want it less spicy), the juice of the lemon (I added half of the peeled lemon, as well, for increased flavor). 

With Water and Ingredients

I stirred in all the ingredients and left it to cook for a few minutes:

 

 

 Then, added a splash of milk and some salt to season:

After Adding Milk

A few minutes more of simmering and the curry was ready for eating.  It took me less than 20 minutes from start to finish.

Finished Fish Curry

I ate it with some rice flour noodles for my lunch. There's enough curry remaining for another 2 or maybe even 3 meals.

Do you eat fish?  How do you prepare it?  Have you ever tried fish curry?  Do you think you might try making fish curry?  If so, you can always lessen the amount of chilli or omit it altogether.