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“My Favourite Curry Sauce with Fish” from Happy Days with the Naked Chef

2010 November 23
by Reemski

We’ve moved house! Our new place is much bigger, though with a smaller kitchen. I’m still getting used to the flow of how everything works. So far, I can’t say I’m madly in love with my new ‘hood; I now have to catch the train to work and from recent experience, it’s pretty bad; and I don’t have Bourke St Bakery or Remy and Lees in spitting distance any longer. But, the positives include now having a large balcony I’ll actually be able to use, with space and sun for plants and herbs, our new HUGE bedroom, an accurate oven, and the wonderful quiet and a feeling of spaciousness of our little lovenest in the sky…

Remember at the beginning of the year I said I was going to cook at least one recipe from each cook book I had? And how I haven’t? I’m going to try and get back into it. Now I have a mortgage, I don’t have the cash to splash in fancy restaurants in the same way I did before, so cooking at home now HAS to take priority.

The last few weeks have  also been pretty mental, moving, then going away for work for 4 days, and coming back unwell have left me pretty tired and in dire need of home-cooked comfort, with lot’s of veg and nutrition. The weather is warm and I wanted a curry, but not something heavy, and I wanted seafood too. So a light fish curry it is.

This Jamie Oliver recipe is great: simple and really tasty, and able to be adapted to a chicken or veg version.

I didn’t have any Turmeric, and only had a tiny can (140ml) of coconut milk, I also added some frozen chopped spinach.

  • 2 tsp Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • 3 fresh green chillies, deseeded & thinly sliced
  • 1 handful of curry leaves
  • 2 thumb sized pieces of ginger, peeled & coarsley grated
  • 3 onion peeled and chopped (he suggests using a food processor for this, I agree)
  • 1 teaspoon chilli powder (I used dried chilli flakes)
  • 1 tsp turmeric
  • 6 tomatoes, chopped (again, food processor)
  • 1 x 400 ml can of coconut milk
  • 1 tsp tamarind paste
  • 225g firm white fish ( I used blue-eyed cod)
  • 200g green prawns, peeled and cleaned (or cooked)
  • 1 handful of fresh baby spinach or 5 cubes of frozen spinach

Heat the oil in a pan and when hot add the mustard seeds. When they start popping, add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes.
Add the chopped onions and continue to cook until light brown and soft, then add chilli powder and turmeric.
Add the chopped tomatoes, cook for a couple of minutes then add coconut milk and 1 or 2 wineglasses of water.
Simmer for about 5 minutes until the sauce thickens, then add salt to taste.
Add the fish/seafood,  tamarind and spinach if using and simmer for another 5 minutes.
Serve with rice and condiments!

This isn’t a hot curry, it’s really light and fragrant, perfect for the warmer weather. If you want to adjust the heat, reduce the chilli powder. I think if I used the whole amount of coconut milk it may have actually been too rich, but that might be fine for Winter. I have also replenished my stock of turmeric, so next time the colour will be quite different. I really enjoyed the curry leaves too, as they fried with the other spices, they crisped up, and mostly retained their texture until reheating. I don’t think this is freezable with the seafood, but shouldn’t be a problem with the chicken or veg version.

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9 Responses leave one →
  1. November 23, 2010

    Congratulations again to you and Mr Reemski on your beautiful new abode! I hope you create many wonderful new food memories in your new kitchen. It always takes a while for one and one’s kitchen to become acquainted. If this is anything to go by, you’re on the right track! It looks so fragrant and zingy. Happy days!!! x
    felixexplody´s last post..Self preservation

  2. kristinmoore2 permalink
    November 24, 2010

    Given my well aversion to unbattered fish – especially in a soup or curry – I wonder if this would work with chook? You’ll settle in, its not all bad in the hood – and there are buses you can try too if the train is too dire?

  3. November 24, 2010

    isn’t it funny that we both found a place and moved out at the same time?! I like your idea of cooking at least recipe from each cookbook. I’m really going to give this idea a go. I have so many I’m not sure if I can do it in one year. I haven’t had too much success with curries, if this is your favourite I should give it a go 🙂
    Amy @ cookbookmaniac´s last post..Beef Bourguignon

  4. November 24, 2010

    @ FelixExplody Thanks love! We’re getting there!

    @Kristinmoore2 Yeah, I’m going to try the bus one day and see how it goes. Also, the recipe has a chook variation, so you should be fine

    @Amy You must, MUST sign up with it is the BEST way to attempt to use the books you have. You load up your books onto a “bookshelf” and they’re indexed, then you can search your books by ingredient, or cuisine, etc..and you can comment, tag’s a revelation!
    Reemski´s last post..“My Favourite Curry Sauce with Fish” from Happy Days with the Naked Chef

  5. November 29, 2010

    Congratulations on your new place! It looks fabulous and yes the large balcony is a lifesaver, especially in Summer! 😀
    Lorraine @ Not Quite Nigella´s last post..La Casa Ristorante- Russell Lea

  6. December 1, 2010

    Congrats again on the new place! The fish curry looks delicious and perfect for the dismal weather we’re experiencing in Sydney at the moment – comfort food!
    Forager @ The Gourmet Forager´s last post..Diary of an amateur mushroom forager

  7. December 1, 2010

    Congrats on the new place! And hooray for cooking from your cookbook collection! I think I need to start doing more of the same too 🙂

  8. December 20, 2010

    Just letting you know I cooked this recipe and loved it! My new favourite curry. Couldn’t help myself and veganized it, makes a great base for a veggie curry plus a few twists and turns (kaffir lime instead of curry leaves – yum!) Thanks, it’s now in high rotation in my kitchen 🙂
    another outspoken female´s last post..curry with a great provenance

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