Balti Fish Curry

Name: Balti Fish Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 800 g white fish fillets; 1 tablespoon vegetable oil; 3 medium white onions, sliced thinly; 3 garlic cloves, crushed; 1 tablespoon fresh ginger, grated; 1 red Thai chile, chopped finely (use more if you wish); 2 teaspoons ground turmeric; 1 teaspoon sweet paprika; 1 teaspoon ground cumin; 2 (400 g) cans whole tomatoes; salt; 1/2 cup coconut cream; 1/4 cup fresh coriander, loosely packed and finely chopped; 1 tablespoon of fresh mint, finely chopped

Submitted by Jewelies

"Posting this for my brother from a book recommended by Kookaburra. Australian Womans Weekly Asian Meals in Minutes. The orginal recipe doesn't add salt but with fresh coriander I like to add a bit of salt. I also increased the garlic from 2 to 3 cloves and the coconut cream from 1/4 cup to 1/2 cup."

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photo by AM-C656

Ready In:: 30mins
Ingredients:: 14
Serves:: 4

ingredients

800 g white fish fillets
1 tablespoon vegetable oil
3 medium white onions, sliced thinly
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 red Thai chile, chopped finely (use more if you wish)
2 teaspoons ground turmeric
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 (400 g) cans whole tomatoes
salt
¹⁄₂ cup coconut cream
¹⁄₄ cup fresh coriander, loosely packed and finely chopped
1 tablespoon of fresh mint, finely chopped

directions

Cut fish into 2cm pieces.
Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
Add fish and coconut cream, bring to boil.
Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
Just before serving, stir in coriander and mint.
Serve with rice.

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Reviews

Delicious! I used a small and pretty hot chilli with seeds to make half the quantity and thought that gave a good balance between heat and not overpowering the fish. It had a beautiful aroma and flavours that worked together perfectly.

Peter J
I made this with some not-so-great, frozen blue cod, but even so, it was smashing. Turned out amazing despite the so-so fish - I can't wait to make this again with decent fresh fish.

Allison S.
This was sooooo good! My sister and I loved it! Made it with cod, and didn't have ginger, so I skipped that as well as the mint. Still tasted absolutely delicious, so creamy and fantastic! I really love curries, and this is definitely going to be a regular. Perfect!

fairytalechef
This curry is one of the best I have ever made! it's so easy to make yet so tasty

browny100
Very good and very quick. I would add more pepper flakes for a little spice but very good. Served with Recipe #63446 and Recipe #203074.

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Tweaks

Only tweaks were to use only one onion (not a huge onion fan) and to use chili flakes, as I couldn't buy a fresh chili without spending a fortune for a five-pack.

Allison S.