Fish Curry

Fish Curry

This Fish Curry recipe is so full of flavour, veggies and protein, it’s a winner for the children in our Centres. Healthy and nutritious, it’s the perfect dinner for the whole family.

This recipe was provided by our wonderful Chef Carol at Guardian Preston West.

Ingredients

Lamb:

• 1kg white fish of your preference (Basa is the most neutral in flavour)
• 1 x carrot
• 1 x brown onion
• 3 x tomatoes or 1 x diced tomato can
• 1 x eggplant
• 1 tsp fennel seeds
• 1 tsp curry powder
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp crushed ginger
• 5 x garlic cloves
• Salt or vegetable stock to taste

Instructions

1. 1. Blend carrots in the food processor or finely grated. Put aside.
   2. Dice the tomatoes in small pieces or use the food processor. Put aside.
   3. Brown diced onions in vegetable oil. Add the chopped garlic and ginger and cook for a couple of minutes.
   4. Add the grated carrots, the tomatoes, all the spices and cook for about 10 minutes on medium heat. Add the diced eggplant and cook until it starts to soften.
   5. Add the whole fish fillets and cover the pot. Once it starts to boil, lower the heat and cook until the fish is fully cooked and eggplant is tender.
   6. Garnish with coriander and/or spring onion, and serve with basmati rice.