- 2 tbsp Soybean oil
- 1 medium Onionfinely chopped
- 2 Green onionfinely chopped
- 1 Chili pepperred, fresh, finely chopped
- 1 1/2 tbsp Pimento pepperschopped
- 2 tbsp Currypowder
- 1 pint Whipping creamlight
- 3/4 pound Codfillets, cut into 1 inch cubes
- Garlic powderto taste
- Saltto taste
- Black pepperto taste
Curry Fish Stew
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:
So, how do you make Curry Fish Stew?
Steps to make Curry Fish Stew
Cook onions, chili pepper, and pimentos
Add curry powder
Mix in the cream
Add the cod