Fish Curry

Can someone please pass on a tried and true fish curry.

I have just had schnapper fillets given to me and fancy a curry, or even skewers.
Thanks.

This is one of my favourite fish curries. From Neil Perry.

Thai Dry Fish Curry
serves 2

Paste:

½ tsp white peppercorns
½ tsp fennel seeds
½ tsp cumin seeds
3 long dried chillies, deseeded and soak in warm water 30 min
1 tsp salt
3 red shallots, chopped
2 cloves garlic
1 tsp galangal, chopped
1 stalk lemongrass, trimmed and chopped
6 coriander roots, scrubbed and chopped
1 tsp Thai shrimp paste, roasted

Curry:

350 - 450g firm white fish (bluenose, hapuku, snapper, trevally etc)
8 snake beans (or 15 - 20 french beans, snow peas, asparagus etc)
100 ml peanut oil
2 tab crushed palm sugar
2 tab fish sauce
2 tsp dried shrimp, soaked in warm water 20 min

In small heavy pan roast spices separately until they just start to change colour. Grind. Wrap shrimp paste in foil and heat in pan for about 5 min until you can smell it.
Pound all paste ingredients in a mortar or grind in small food processor, adding a little cold water if necessary (NOT oil).

Blanch beans and drain. Drain shrimps and add to beans, mix with sugar and fish sauce. Cut fish into bite size chunks.

Heat wok over high heat, add half of oil, stir-fry fish (in batches) until starting to brown but not cooked through. Set fish aside.

Add remaining oil to wok, add paste and stir-fry until fragrant - about 5 min. Add beans etc and stir-fry 1 minute. Add fish, stir-fry 1 minute.

Serve with Jasmine rice.

Here's a nice fish and coconut curry from Goa

Goan Fish & Coconut Curry (Mr Todiwalla)

serves 4

500g firm white fish in chunks (or prawns or mussels)

Masala

100g fat red chillies
1 tab coriander seeds
1 ½ tsp cumin seeds
6 - 8 garlic cloves
4 cm fresh ginger
½ tsp tumeric powder
1 med. coconut, grated or 200g desiccated coconut

50g tamarind
100 ml hot water
salt
pinch of tumeric
75 ml coconut oil
1 onion, thinly sliced
300 ml fish or chicken stock or water
2 - 3 kokum or 1 tab lime juice

Soak tamarind in water 1 hour, rub through a sieve.

Grind masala ingredients to a smooth paste. Add water as necessary.

Rinse and dry fish, sprinkle with a little salt and pinch of tumeric.

Heat oil in a large pan and when hazy add onion, ginger and green chillies. Sauté 3 min, add masala. Sauté until the oil separates, stirring regularly. Add stock or water and bring to the boil. Lower heat and add tamarind and kokum. Simmer 5 min, check seasoning. If sauce is watery simmer longer until it reaches a pouring consistency.

Add fish and simmer without stirring 5 min. Remove from heat, cover and stand 5 min to complete cooking. Remove kokum.

Serve with rice and tomato/cucumber/onion salad.

Thank you. I think I will try the coconut one, I have all the ingredients needed.

Fish Curry

600g fish
1 tablespoon oil
2 garlic cloves crushed
1 onion finely chopped
2 potatoes peeled and cut up into small cubes
2 teaspoons curry powder
1 tablespoon tomato paste
1/2 teasp sugar
1 bay leaf
1/2 cup sour cream
1/2 cup coconut cream
Salt or Vegetta seasoning to taste

Cook the onion, potato and garlic in a pan for about ten minutes. Add curry powder, tomato paste, sugar, bay leaf and 200 ml of boiling water. Stir, cover and cook gently for fifteen minutes. Add the fish and cook for ten minutes. If you need to thicken the sauce, combine a tablespoon of cornflour to some extra coconut cream and slowly add, stirring until the required consistency is reached. Serve over rice.