This is one of the dishes I will be teaching each of my children to cook before leaving home. It’s a simple 3 Step Indian Inspired dish which can be tweaked in so many ways.
Only half my family like a little burn in their food, the others are a bit ‘wussy’, so to accommodate them (now you know which I prefer), I have to hold off on the chillies. This dish meets in the middle. It has all the flavor yet none of the burn of a traditional curry. It’s a perfect base for any seafood – I have used fish (which my hubby caught on the weekend) and prawns for this post, but it works well with fish, prawns or seafood mix.
Heat up a large pan and lightly fry onions, garlic and ginger until soft. Add mild curry powder and fry about a minute, stirring the whole time.
Add 1 can diced tomatoes and 1 can tomato puree. Simmer for about 5 min.
Add raw fish and simmer in tomato for 15 minutes. Remove from the heat and cover. Allow to rest. I leave my curry to sit for around an hour before eating. This lets the oil separate from the sauce and gives fish time to soak in the flavour.
- 1 x Onion (finely sliced)
- 3 x Cloves of Garlic (finely diced)
- 1cm piece of ginger (grated)
- 2 x tablespoons Mild Curry Powder mix
- 2 x tablespoons olive oil
- 750g Raw white fish (or prawns or seafood mix). I used Snapper for this recipe.
- 1 x Can diced tomatoes
- 1 x Can tomato puree
- pinch of salt to taste.
- STEP 1: Heat olive oil in large pan. Add onions, garlic and ginger. Fry on medium heat until softened. Add curry powder and fry for about a min, stirring constantly.
- STEP 2: Add both cans of tomatoes. Allow to simmer for 5 min.
- STEP 3: Add fish / seafood and simmer for 15 min until cooked through.
- Allow to sit before serving. Sauce will thicken and fish will soak in flavors.
- Category: Dinner