When I lived in my old neighbourhood, my local takeout used to have an amazing fish curry on the menu. Since I now live too far away to get takeout from there, I have come up with my own alternative. This Curry Fish Stew ticks a lot of boxes. Not only is it super-quick, it’s also super-tasty.
It’s a great midweek recipe as it takes so little time to prepare and cook. 30 minutes from start to table – that’s shorter than the time it used to take my takeout to arrive! For this recipe, I use cod fillets but you could use another similar fish if you prefer. To make the curry, I simply combine onions, chili pepper, pimento peppers, curry powder, cream, garlic, salt and pepper.
It’s really easy to adapt this recipe too – if you prefer more heat, you can add an extra fresh red chili. Sometimes I add some extra vegetables too if I have some handy.
To make Curry Fish Stew, you will need the following ingredients:
In a medium-sized saucepan, heat the oil over medium heat.
Add the onion, green onions, red chili pepper, and pimentos to the saucepan. Cook for about 5 minutes until the onions are tender.
Add the curry powder, and cook for a further 2-5 minutes while stirring.
Add the cream to the onion mix. Stir and simmer until the sauce thickens.
Stir in the cod and cook for 3-5 minutes. When it’s done the fish should until flake easily.Protein
Season the stew to taste with garlic powder, salt, and pepper.
Serve with fluffy basmati rice.
The next time you think about ordering takeout, try this Curry Fish Stew instead. It’s quicker, tastier and healthier too! Try it out and come back to leave a review.
Lilly, thanks for sharing this recipe!
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