Fish Curry

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.

Serves 2

Ingredients

1 tablespoon Vegetable oil (I use olive oil)
1/2 teaspoon Coriander seed
1/2 teaspoon Cumin seed
1/2 teaspoon Ground turmeric
1 clove Garlic
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

Directions:

  1. Heat the oil in a generous sized frying pan.
  2. Add spices; cook for about a minute.
  3. Add vegetables; stir to coat and allow to fry for a minute or so.
  4. Add stock and fruit. Bring to a simmer.
  5. Cover and allow to cook for 15 minutes but do not allow to boil dry. Add more stock if needed.
  6. When vegetables are tender, add fish pieces. Stir to coat.
  7. Cover again and allow to heat through, about five minutes.
  8. Serve over rice, ideally cooked with fish stock.
  9. Garnish with fresh herb sprigs.

 

Portion fish curry in bowl

fish curry with sewin head meat and leftover frito misto

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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Kitchen Economy, Leftovers, Recipes
3 comments on “Fish Curry
  1. Ali Stopford says:

    Thank you for this! Fish curry is my fave

    Liked by 1 person

  2. […] three: Fish curry made from scrappy bits of fish and fresh vegetables. Served over rice made using fish […]

    Like

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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