Hi, Ray here again.
Well the Xmas rush is over, I’ve eaten piles of turkey and mince pies and now it’s time to get back to the usual weekend task of trying out one of the great Curry Focus curry recipes – not that it’s an unpleasant task, it’s really a joy.
Even though I’ve been trying out the recipes for about 4 years now, there are still plenty of yummy curry recipes for me to try.
It has been a while since I made a fish curry and there are a few which I will probably make over the next few months.
I decided to start with an easy fish curry and opted for the Spicy Fish Curry.
So Saturday morning saw me buying some nice fish fillets (I’m embarrassed to confess that I forgot which particular fish I bought – maybe eating the fish curry will improve my memory.
Like most of the Curry Focus curry recipes, this one was pretty simple and very east to follow.
I rinsed the fish fillets, patted them dry with kitchen paper and cut them into serving sizes pieces.
It doesn’t take long to cook fish and so I waited for the dinner guests to arrive before I started the cooking, although I did prepare all the ingredients before they arrived so I was ready to swing into cook mode.
I fried the onions, added the spices and tomatoes before carefully putting the fish fillets into the frying pan. I used my ever-reliable large frying pan and it’s a good job that the frying pan is large because it was laden with food once the fish had been added. I don’t have a saucepan big (wide) enough for this recipe.
I started to microwave the rice a few minutes before the fish went into the frying pan and everything was ready at the same time.
I served up the Spicy Fish Curry on basmati rice to the eager diners and soon everyone was sampling my latest offering.
And it was great. The words lovely and “very, very nice” popped out. The fish was well cooked (I had checked this before serving up the curry). There was plenty of sauce and the sauce itself was very attractive to look at with its mixture of white, yellow, green and red. And the coriander (cilantro) and mint tastes were stunning. There was a slight taste of aniseed but it was very faint – great.
Everyone loved the spicy fish curry and it received an average taste score of 8 out of 10. The spice/heat rating was a bit more complicated with the fish being “Mild” and the sauce being “Medium” – so I’ve given the curry a rating of “Medium” just to make sure that people who only eat mild curries don’t get an unwanted surprise.
This is the first curry recipe review of 2011 and I can certainly recommend that you try thjis recipe for yourself – it’s nice and easy and tastes great.