Making a curry is one of my favourite ways to use leftover fish. Because fish don’t grow in perfectly sized portions, it isn’t unusual for me to have leftovers from a grilled or baked whole fish, or even poached fillets. As it happens, the leftovers are quite often in funny shapes or sizes, or little broken bits, which go perfectly in pies, casseroles or curries.
Tip: If the leftover fish has a very strong flavour, add it to the pan when the vegetables are about half-cooked, and it will absorb more of the spicy flavours. If the fish is mild, add it only at the very end of cooking, so that it just heats through, and doesn’t lose all of its own taste.
|1 tablespoon||Vegetable oil (I use olive oil)|
|1/2 teaspoon||Coriander seed|
|1/2 teaspoon||Cumin seed|
|1/2 teaspoon||Ground turmeric|
|1 tablespoon||Minced ginger root|
|1||Small chilli pepper, optional|
|1||Small carrot, cut in rings|
|1||Small onion, chopped fine|
|1||Potato, diced small|
|½ cup||Celery, fennel or spinach stalks, cut in equal sized pieces|
|1 tlb||Sultanas (or other small, mild, not-too-sweet raisin-like dried fruit)|
|½-1 cup||Vegetable or fish stock|
|2-6 ounces||Leftover cooked fish pieces, such as poached haddock|
|Few sprigs||Fennel, dill or coriander (cilantro) leaf|
- Heat the oil in a generous sized frying pan.
- Add spices; cook for about a minute.
- Add vegetables; stir to coat and allow to fry for a minute or so.
- Add stock and fruit. Bring to a simmer.
- Cover and allow to cook for 15 minutes but do not allow to boil dry. Add more stock if needed.
- When vegetables are tender, add fish pieces. Stir to coat.
- Cover again and allow to heat through, about five minutes.
- Serve over rice, ideally cooked with fish stock.
- Garnish with fresh herb sprigs.