My fish curry from Delicious: Spice by Valli Little

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for fish stock.

  • treay on November 14, 2024

    It's been quite a long time since I last cooked a curry. Yesterday we had this one and it was delicious. However, if you like a hot curry, this recipe is not for you because it was extremely mild but with a lot of flavour from the spices. I served it with rice, homemade tomato kasundi and papadums (I cook mine in the microwave) as recommended in the book. The tomato kasundi gave it a little bit of heat and it also enhanced the flavour. I used bonito. I bought a whole fish but it was a bit small and when I filleted it, there wasn't enough for two people. I used the head and bones to make the fish stock. Added some prawns and clams with the juice from opening them in a pot with some white wine. Will certainly make this recipe again, as it was very easy to prepare and loved the flavours, but next time I might add a bit more of fresh chillies.

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