Have you ever had a long and tiring day on office and needed to cook something in a jiffy so that you can go back to chilling on the sofa with your favourite glass of poison? Well this mix fish curry and rice recipe is perfect, super easy to prepare and very quick to cook and tastes hearty. From prep to table, you will spend less than half an hour in the kitchen making this version of fish curry and rice. Not to mention that if you switch white rice for brown rice, this is one super healthy recipe! Also, this comes with the stamp of approval from the pickiest eater in the family, making this an overall win!
Ingredients: For a meal for two (Or one!)
- 250 grams of seafood (I used halwa and prawns) You can also add in surmai or promfret
For the Curry:
- 2 Medium Sized Ripe Tomatoes – Roughly Chopped
- 5-6 cloves of garlic – Peeled
- 1 Kashmiri Red Chilly – Deseeded (If you can’t tolerate any spice)
- Jeera Powder (Cumin Powder) – ½ Teaspoon
- Dhaniya Powder (Coriander Powder)- ½ Teaspoon
- Haldi Powder – 1/8th Teaspoon (Optional)
- 2 Kokum Pods – Soaked in 4 Tablespoon Water
- Salt and Chilly Powder – To Taste
- Oil – 1 Tablespoon (Optional – Yes, healthy eating and all that)
- Water – 1 Cup (Keep a little more handy in case it feels too dry)
Rice: Make enough rice for two, how you’d normally make it
- Lightly salt the fish in a bowl and keep aside for ten minutes
The Making of the Curry
- In a food mixer, add in your chopped tomatoes, garlic, chilly (with a little water – 1-2 tablespoons) and blend to make a smooth paste
- Heat a pan to the fire, add oil (optional) and wait till the pan is hot
- Once the pan is hot, add in the tomato, garlic and chilly paste and stir constantly to ensure it doesn’t burn
- Add in the kokum, with the water it was soaked in and continue to stir the curry
- After 5-6 minutes of stirring, add in the salt, haldi powder (optional), coriander powder and the cumin powder and keep stirring for another minute
- Once the tomato paste looks like it has been cooked, (it won’t take long) add in the fish and water and stir gently for 3-4 minutes (If it is prawns and thinly sliced halwa, it will cook in 3-4 minutes, if the fish pieces are bigger, cook till the flesh feels firm and has changed colour from translucent to white)
- Once the fish changes colour, remove the kokum from the curry (unless you like eating kokum, in which case ignore this step)
- Remove the pan from the flame, and serve with rice
And that’s it! Serve with rice and some chopped tomatoes and onions. Easy Peasy, isn’t it? Now where is my glass of Riesling?
When does one make this?
- Looking for a quick fix in the kitchen? Well, look no more. This is your recipe of the day
- Love fish? Prawns? Salivating? Well, start cooking!
- Making a quick lunch, or dinner and you couldn’t be bothered to make too much of an effort
- Comfort food (Totally tastes like what mum makes at home!)
- Need to impress your date with your cooking skills (Shh. No one needs to know how easy this dish is!)
- Want to add another tasty curry to your list of amazing skills in the kitchen
- When the curry is bubbling away, taste once and adjust
- Once you add in the fish, and the fish has been in for a couple of minutes, again taste the gravy. You don’t want it to be under seasoned
- If you are cooking to impress, or have a mildly sour flavoured dish; remove the kokum. If you are cooking to get a plate full of flavor, keep the kokum in your curry
- If you are looking to impress, I would recommend that you add in the oil. It adds in another layer of flavor
And there you go, a super simple curry to make, full of flavor and childhood memories. It’s a happy way to end off a long day, and perfect for catching up with girlfriends over lunch. Let me know how it goes! Bon appetite.