Omani Fish Curry

Name: Omani Fish Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 2 red onions, chopped; 3 red chilies, chopped; 2 cm fresh ginger, peeled and chopped; 8 garlic cloves, peeled and halved; 1/4 cup vegetable oil; 6 cardamom pods; 8 cloves; 2 cinnamon sticks; 1 teaspoon black peppercorns; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1/2 teaspoon turmeric; 400 ml coconut milk; 1 teaspoon brown sugar; 1 1/2 kg fish, cut into bite-size pieces; sea salt; 2 -3 tablespoons lime juice

Submitted by Wendy's Kitchen

"This recipe was requested by a reader from Australian Gourmet Traveller. This is a wonderful flavour. It can be made with vegetables only for a vegetarian version. Remove seeds from chillis if you dont want too much bite."

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Ready In:: 1hr
Ingredients:: 17
Serves:: 6-8

ingredients

2 red onions, chopped
3 red chilies, chopped
2 cm fresh ginger, peeled and chopped
8 garlic cloves, peeled and halved
¹⁄₄ cup vegetable oil
6 cardamom pods
8 cloves
2 cinnamon sticks
1 teaspoon black peppercorns
1 tablespoon ground cumin
2 teaspoons ground coriander
¹⁄₂ teaspoon turmeric
400 ml coconut milk
1 teaspoon brown sugar
1 ¹⁄₂ kg fish, cut into bite-size pieces
sea salt
2 -3 tablespoons lime juice

directions

Process onion, chilies, ginger and garlic to a paste.
Heat oil in wok, stir fry paste until fragrant. Add dried spices and cook further 2 minutes.
Add coconut milk, sugar and 1/2 cup water and simmer 30 minutes.
You can prepare this far and add fish at the last minute and/or steamed vegetables.
Add fish, cover and simmer for 5-8 minutes until fish cooked.
Lastly add lime juice and season with salt.

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Reviews

This was absolutely fantastic. Kind of a sweet curry taste. Yum! We used jalapenos instead of red chilies and left the seeds in.

Da Huz
I tried this with cod and it was fabulous. Thanks for a great recipe

Chrissie2009
This made a very good dinner for us tonight. I used swordfish, green bell peppers, mushrooms and green onion. I did strain the sauce through a coarse sieve after the simmering stage, and at one point was afraid there would not be enough sauce to go around. I added some water, but looking back, probably did not need to, as I had to thicken it with flour and water in the end. I did not need to add any more spice. The flavor was deep and delicious. Thank you very much for sharing this recipe with us.

mianbao
This is delicious - the flavors of the spices and lime go really well with fish - and I used frozen defrosted pollock that I had bought more for its low price than any promise of high quality, so if it could make that taste good, it's a good recipe. In addition to 400g of fish, I used a chopped fresh orange bell pepper and some defrosted frozen peas. They added some color to an otherwise all brown dish. Be careful: my onions were very juicy, and when the watery paste was added to the hot oil it spattered a lot - stand well back. I'm still getting used to these kinds of recipes that have whole spices in them; it's kind of odd to have to pick out a whole peppercorn every other bite.

Nose5775