Quick White Fish Curry

Has anyone got a nice quick recipe for White Fish Curry,please.

TIA.

Good choice here

From Trademe Cooks.
"Malaysian Fish Curry:
300ml cocnut cream. 500-600gm white fish, 2 onions, 2 cl garlic, 1 t coriander, 1 t cumin, 1/2 t turmeric, 1 t sugar, 1 t minced chilli (or replace with approp amount of dry) 4 T lemon juice, oil, fish sauce, 3 T ground peanuts (optional but good). Blend onion, garlic and spices til pulpy. Fry in oil for 2 - 3 minutes. Add fish sauce and stir. Add coconut milk bit by bit and bring to simmer. Add fish (cut in strips is best) and peanuts and cook until fish is done - about 5 minutes. Delish! Oh, serve with rice obviously.
posted by tixy

FISH CURRY WITH TOMATO: Margaret Fulton recipe
500g fish steaks;2 tbsp ghee;1 onion,finely chopped;2 cloves garlic,crushed;2 tbsp chopped,fresh mint or coriander;1 tsp ground cumin;1 tsp ground turmeric;1/2 tsp chilli powder;1 tomato,chopped;1 tsp salt;1/2 tsp black pepper;juice of 1.2 a lemon. Cut fish into serving peices.Heat ghee in a heavy saucepan and fry inion and garlic over a low heat until transulucent.Miz in mint or coriander,cumin,turmeric and chilli powder and stir for 2 mins.Add tomato,salt & pepper and cook until tomato becomes soft and pulpy.Add lemon juice and fish peices.and spoon sauce over fish.Cover pan and simmer gently for 10 mins or until fish flakes easily when tested with a fine skewer.Serve with boiled rice and lemon wedges. From Margaret Fultons encyclopedia of food and cooker. posted by brianmac

Spicy seafood curry:
2tbsp cooking oil, 1 brown onion sliced, 2 cloves garlic finely chooped, 1 long red chilli seeded & finely chopped, 1 tbsp ground cardamon, 3 tsp garam masala, 3 tsp curry powder, 1 and a 1/2 cups fish stock, coconut rice(recipe follows, 500gm firm skinless fish fillets cut in 2cm pieces, 270ml can coconut cream, 1 red capsicum, 1 bunch (350gm) choy sum trimmed cut in 5cm lengths (or use spinach), 12 med cooked prawns peeled deveined, 1-2 tsp fish sauce to taste, coriander leaves to serve.1.Heat oil in a large deep non stick frying pan over moderate heat. Cook and stir onion garlic and chilli for one minute. Add spices, stir until fragrant. Stir in stock. Bring to the boil, reduce heat and simmer for 5 minutes. 2.Meanwhile prepare coconut rice as recipe directs. 3. Add fish and cream to stock. Simmer, stirring gentlyfor 5 minutes (do not boil) Add capsicum, simmer 2 minutes, Add choy sum and prawns, simmer 1-2 mintes more until fish is cookwed and leaves wilt. Season to taste with fish sauce. Sprinkle coriander. Serve with rice. coconut rice 2 cups jasmine or long grain white rice,270ml can coconut milk, 2 cm pice ginger peeled thinnly sliced, 1/4 cup shredded coconut toasted, to serve.1. Place rice, milk, ginger and 1 and 1/2 cups water in a medium saucepan, stir well to combine. Cover with a tight fitting lid, place over moderate heat. 2. Bring to the boil, stirring occasionally to prevent sticking. Reduce heat, simmer, covered for 10-12 minutes or until liquid is absorbed and rice is tender.3. Remove from heat, let stand for 10 minutes, uncover, use a fork to stir and separate grains. Sprinkle servings with coconut. posted by carterne" :-))

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245sam (28 )12:43 pm, Wed 1 Jun #2

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Thanks for the recipes jessie981.I shall enjoy trying them out.