Ingredients with Measurements:
- 1 lb fish fillets, cut into bite-sized pieces
- 2 cups fishwort leaves, washed and chopped
- 2 cups diced tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup water
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the oil in the skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, salt, and black pepper, and stir for 1-2 minutes until the spices are fragrant.
4. Add the chopped tomatoes and fishwort leaves, and stir for 2-3 minutes until the tomatoes start to break down.
5. Add the fish pieces and water, and stir gently to combine.
6. Bring the curry to a simmer, then reduce the heat to medium-low and cover the skillet or wok.
7. Let the curry simmer for 10-15 minutes, stirring occasionally, until the fish is cooked through and the sauce has thickened.
8. Taste and adjust the seasoning as needed.
9. Serve the fishwort and tomato curry hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 240
- Fat: 10g
- Carbohydrates: 12g
- Protein: 25g
Substitutions for ingredients:
- Fish: You can use any firm white fish, such as cod, haddock, or tilapia.
- Fishwort: If you can't find fishwort, you can substitute with spinach or kale.
- Curry powder: You can use any curry powder you like, or make your own by combining turmeric, cumin, coriander, and other spices.
- Tomatoes: You can use canned tomatoes if fresh tomatoes are not available.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Use coconut milk instead of water for a creamier curry.
- Add sliced bell peppers or carrots for extra vegetables.
Tips and Tricks:
- Be careful not to overcook the fish, as it can become tough and dry.
- If the curry is too thick, add more water or coconut milk to thin it out.
- You can make this curry ahead of time and reheat it before serving.
Storage Instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the curry in a large bowl or platter, garnished with fresh herbs or chopped nuts.
Garnishes:
- Fresh cilantro or parsley
- Chopped peanuts or cashews
- Sliced green onions
Pairings:
- Rice or naan bread
- Roasted vegetables
- Salad
Suggested Side Dishes:
- Steamed rice
- Garlic naan bread
- Roasted cauliflower
Troubleshooting Advice:
- If the curry is too spicy, add more tomatoes or coconut milk to balance the heat.
- If the curry is too thin, simmer it for a few more minutes to thicken the sauce.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food History:
- Fish curries are a popular dish in many coastal regions around the world, including India, Thailand, and the Caribbean.
Flavor Profiles:
- This curry is spicy, savory, and slightly tangy from the tomatoes.
Serving Suggestions:
- Serve the curry with rice or bread and a side of roasted vegetables for a complete meal.
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