How to Make Favorite White fish curry
Hello everybody, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, How to Make Any-night-of-the-week White fish curry. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from White fish curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White fish curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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To get started with this recipe, we must prepare a few components. You can cook White fish curry using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make White fish curry:
- 600 grams white fish fillets
- 1 tbsp vegetable oil
- 2 clove garlic, 1 thinly sliced and 1 crushed
- 1 onion, finely chopped
- 2 tsp curry powder (mild or medium)
- 1 tbsp tomato purée
- 1/2 tsp sugar
- 1 bay leaf
- 2 tbsp crème fraîche
- 1 salt and freshly ground black pepper
Instructions to make White fish curry
- Season the fish on both sides with salt and pepper. Cut into four equal pieces, if bought whole.
- Heat the oil in a deep heavy-based frying pan with the sliced garlic. Cook until the garlic is golden, then lift out and discard, using a draining spoon.
- Sauté the onion in the garlicky oil for about 5 minutes until transparent. Sprinkle over the curry powder and add the crushed garlic. Stir for 1 minute. Add 200ml boiling water and the tomato purée, followed by the sugar and bay leaf. Stir, cover and cook for 15 minutes over a low heat.
- Place the fish in the sauce, cover, and simmer for 8–10 minutes or until tender.
- Carefully lift out the fish with a draining spoon and place on a heated serving plate. Stir the crème fraîche into the sauce and taste to check seasoning. Remove the bay leaf. Pour the sauce over the fish and serve immediately.
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