so Gilly!

Combat Cold with Curry

Posted on 17. Jan, 2012 by gilly.

One of my favorite ways to combat cold and sluggishness in winter is spicy food. Here’s another insanely easy fish recipe (15 minutes work, yes really) that’s getting such rave reviews in my house, I’m compelled to share it. It’s not as heavy as a more classic Indian curry and not as spicy as the Thai curries I tend to make.

Here we go:

Heat 3 tablespoons vegetable oil in a wok. Toss in:

1 very finely sliced onion, medium size
3 finely chopped garlic cloves (big ones!)
1 finely chopped piece fresh ginger (think 2 of your thumbs)

After 3 minutes of frying the stuff, add:

1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric (ideally organic)
1 teaspoon ground chili
2 teaspoons garam masala powder

After another 3 minutes of stirring this intoxicating mixture around (warning: your hair will likely smell of all these spices, which is not an entirely terrible thing), lower heat a bit and stir in:

500g thick chunks of boneless, skinless fish (I usually go for a mixture: salmon + tuna + cod or monk fish, or any fish that doesn’t flake)
1 can (400g) peeled, diced tomatoes (with the liquid)
1 teaspoon salt
1 teaspoon brown sugar

Within 10 minutes max the fish should be cooked through, reduce heat for another 5 minutes to let sauce thicken. You can add a little bit of hot water at this stage, very gradually, to create more sauce. Dish out immediately onto individual plates with sticky or basmati rice (which I like to mold individually, using desert ramequins for a neat and stylish effect) sprinkle with generous amounts of fresh, very roughly chopped coriander leaves and a lemon wedge, on the side.

You’ll be making this dish more than once.