Andy’s Fish Curry
Ingredients
– 20 curry leaves
– 3 green chillies, finely chopped
– thumb-sized piece of ginger, peeled and grated
– 3 shallots, finely diced
– 4 garlic cloves, peeled and diced
– 2 tbsp neutral-flavoured oil (e.g., sunflower or vegetable oil)
– 1 tsp mustard seeds
– salt, to taste
– 1 tsp turmeric powder
– 1 tsp red chilli powder (adjust to taste)
– 2 tsp coriander powder
– 1 tsp cumin powder
– 400ml (1⅔ cups) chicken or fish stock
– 600g (1 pound 5 ounces) firm white fish, large diced (e.g., barramundi, snapper, or cod)
– 1 tbsp tamarind puree
– 1 can (400ml/1⅔ cups) coconut milk
– steamed jasmine rice, to serve (serves 2)
– fresh coriander, to garnish
Method
1. Prepare the curry base by chopping the chillies, grating the ginger, dicing the shallots, and chopping the garlic. Keep the curry leaves handy.
2. Heat a large pan over medium heat and add the neutral-flavoured oil.
3. Add the mustard seeds and sauté for 30 to 45 seconds until they begin to pop.
4. Stir in the shallots, garlic, ginger, chillies, and curry leaves with a pinch of salt. Sauté until fragrant and the shallots soften.
5. Add the dried spices—turmeric, chilli powder, coriander powder, and cumin—and cook for 1 to 2 minutes to release their aroma.
6. Pour in the stock, scraping the bottom of the pan to lift any browned bits (fond). Simmer over medium-low heat for 6 to 7 minutes to reduce the liquid by 25–30%.
7. Stir in the tamarind puree and coconut milk, mixing well to combine. Taste and adjust seasoning with more salt if needed.
8. Add the diced fish and stir gently. Cover the pan and bring the curry to a light simmer.
9. Cook the fish for 7 to 9 minutes, or until just cooked through. Avoid overcooking to keep the fish intact.
10. Serve the curry hot over steamed jasmine rice and garnish with fresh coriander.
#shorts #cooking #food #fish #recipe
The music seemed to have a different effect on me than others! It made me feel like it was a sad video!
Love it, absolutely love – the recipe, the music, the silence, the calm, the sizzle sounds. ❤
I like this video a lot because it’s chill; no over editing, nothing that makes it look like he’s chopping veggies on meth or garlic that magically chops itself, just a guy making fish stew.
Fry then curry try it
Can someone please invent youtube smell?
You looked so pleased with yourself when you took that first bite. Great work chef 👨🍳
Good!
More fish and seafood recipes please.
I’d love to see a demonstration of how you clean your big ass cutting board.
What fish are you using? Would Cod or Salmon work?
Only Keane can do Keane. Food looks good though
Hey Andy how about your version of Fish Amok??
Please try andhra chepala pulusu. It’s fish curry with tamarind. Pro tip, eat it 8 hours or so after cooking. Just cooked it tastes awesome, but couple of hours or so, it’s heavenly with steamed rice
God he makes it all look so easy. I’d mess it up by trying to get a quick sear on the fish before throwing it in.
Whats with the sad 😢 song andy?
Fish curries scare me because, to me, a curry has strong flavors and fish has a delicate flavor.
I dunno, something about this one seems fishy.
I have no idea where to get curry leaves where I live.