Creamy Fish Curry

Name: Creamy Fish Curry
Total time: 4500 s
Yield: 6 servings
Cuisine: South African
Ingredients: 500 grams fish (hake or angelfish) must be deboned; 250 ml coconut milk; 1 yellow pepper (chopped); 1 medium-sized onion (chopped); 1 red chilli (chopped and de-seeded); 50 grams red curry paste; 250 ml full cream; 3 tablespoons mixed masala; 3 tablespoons cayenne pepper; 1 tablespoon fish spice; to taste salt; 2 tablespoons olive oil

Wine Snob V @LadySnob_V

Randburg, Gauteng, South Africa

I was inspired by a meal I saw on Iron Chef. So here it is...

Wine Snob V @LadySnob_V

Randburg, Gauteng, South Africa

I was inspired by a meal I saw on Iron Chef. So here it is...

Saved

Ingredients

75 mins

6 servings

500 gramsfish (hake or angelfish) must be deboned
250 mlcoconut milk
1yellow pepper (chopped)
1medium-sized onion (chopped)
1red chilli (chopped and de-seeded)
50 gramsred curry paste
250 mlfull cream
3 tablespoonsmixed masala
3 tablespoonscayenne pepper
1 tablespoonfish spice
to tastesalt
2 tablespoonsolive oil

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Steps

75 mins

1

Pre-heat an oven to 180 degrees celcius
2

Cut the fish into bite size portions and pour the fish spice and some salt onto the fish and mix it in
3

In a oven-safe pan, brown the fish and place in the oven for 15 minutes
4

In a large pot add the olive oil, pepper, chilli and onion and fry until the onion is translucent
5

Once translucent, add the coconut milk and stir
6

Then add in the curry paste, mixed masala and cayenne pepper
7

Once it's all mixed in, add the cream and leave on the stove while stirring and thickening
8

Once you're happy with the thickness, add the fish pieces.
9

Simmer the curry for 20 minutes so the sauce can penetrate the fish and make sure you keep stirring
10

Taste the curry. If you want it spicier, add more cayenne pepper
11

When you happy with the curry, leave it to rest a little. This will just thicken it a little more
12

Serve on a bed of rice or anything you prefer