I discovered frozen pomfret slices in my freezer this morning. I knew if I didn’t do anything with them right then, they might stayed there until rotten away. We bought new grocery, meat and seafood on weekend and most of the time I forget about those which stored in the deep freezer.
I thawed the fish in running water for few minutes and they looks just fresh as when I bought them. It’s definitely better if you go with the fresh slices right from the market. When it comes to seafood, the fresher, the better!
My whole family love fish, especially my little guy. He loves the creamy fish curry that goes over hot rice or flat breads. This recipe is really simple and easy. The curry is really mild but rich with thick creamy aromatic sauce. It’s a delicious Thai- Indian fusion curry that we just love.
Mild and Creamy Fish Curry
Ingredients: (4 servings)
500 gm fish slices (you can use any fresh & firm fish- boneless or fillets are fine)
1 onion- roughly sliced.
4 cloves garlic- crushed
2 inches long ginger- sliced
1 stalk lemon grass- roughly sliced
Few Kafir lime leaves
2 tsp curry powder
1 stock cube (organic and non MSG used)
1 cup coconut milk (or 1: 2/ water: coconut cream)
1 cup coconut cream
Salt to taste
2 tsp oil
Let’s cook the fish
Heat oil in the pan, and sauté onion until translucent.
Add garlic, ginger, lemon grass and Kafir lime leaves and stir until fragranced.
Add curry powder and crushed the stock cube in. Stir for few second.
Add coconut milk and bring to boil.
Add fish, cook for few minutes and simmer for 5 minutes or until the fish is cooked.
Add coconut cream and salt to taste.
Simmer further to heat the coconut cream but not boil.
Serve hot with some cooked rice and Enjoy!
The curry was really rich and creamy. The aroma of ginger and lemon grass really infused in the light yellow cream sauce. It was mild and perfectly balanced.
Try it! It really works for me… every time 🙂
I know nobody ate fish last night! So how was your Thanksgiving?
Have a nice day,