Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup chicken or fish broth
- 1 cup chopped kale
- 1 cup chopped cabbage
- 1 cup chopped carrots
- 1 cup chopped potatoes
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger and cook for another minute, stirring constantly.
3. Add the curry powder, turmeric, cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir well and cook for another minute to toast the spices.
4. Add the diced tomatoes, coconut milk, and chicken or fish broth. Stir well and bring to a simmer.
5. Add the chopped kale, cabbage, carrots, and potatoes. Stir well and bring to a boil.
6. Reduce the heat to low and let the curry simmer for about 20 minutes, or until the vegetables are tender and the sauce has thickened.
7. Add the fish fillets to the pot and gently stir to combine. Cook for another 5-10 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Season with salt and pepper to taste.
9. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Fiber: 5g
Sugar: 6g
Sodium: 500mg
Substitutions for ingredients:
- You can use any white fish fillets, such as cod, tilapia, or halibut.
- You can use any leafy greens, such as spinach or Swiss chard, instead of kale.
- You can use any root vegetables, such as sweet potatoes or parsnips, instead of carrots and potatoes.
Variations:
- You can add some chopped bell peppers or jalapeños for extra heat.
- You can use shrimp or scallops instead of fish.
- You can add some chickpeas or lentils for extra protein and fiber.
Tips and tricks:
- Make sure to cut the vegetables into bite-sized pieces so they cook evenly.
- You can use canned or fresh tomatoes, depending on what you have on hand.
- You can adjust the amount of spices to your liking.
- You can make this curry ahead of time and reheat it before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish with some chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Rice or naan bread
- Mango chutney or raita
Suggested side dishes:
- Roasted vegetables
- Steamed rice
- Garlic bread
Troubleshooting advice:
- If the curry is too thick, you can add some more broth or coconut milk to thin it out.
- If the curry is too thin, you can let it simmer for a bit longer to thicken the sauce.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it's safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Kawlata is a traditional Maltese soup made with cabbage, beans, and pork.
- This fish curry is inspired by the flavors of Kawlata, but with a twist.
Flavor profiles:
- Spicy, savory, and slightly sweet
- Bold and aromatic spices
- Creamy and rich coconut milk
Serving suggestions:
- Serve the curry family-style in a large pot or in individual bowls.
- Pair with some rice or bread for a complete meal.
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Region: Sri Lankan