Fish Curry

I'm done with feeling sad that Christmas is over for another year, and now I'm looking forward to 2012 and all that it might bring. This knowledge was cemented for me when I was trying to decide what to have for dinner tonight, I suddenly remembered my Turkey Curry recipe. Another sign that Christmas is well and truly done for me though: not being able to face the idea of even one more mouthfull of turkey.

So I had a look in the freezer, and we had some fish that had been there a while... Hmm. One of my favourite dishes to get when we go out for a curry is a fish curry, so I decided to swap the turkey for fish, and let me tell you - it was delicious! We enjoyed this with some rice and naan bread. I made it exactly the same as the original recipe, just substituted haddock for turkey, although I suspect any white fish would be just as good.

Turkey Curry

There hasn't been a new recipe on the blog for a little while now, due to being swamped with schoolwork last week! Poor Adam didn't get a single home cooked meal for the entire week. I tried to make it up to him yesterday, by putting this curry in the slow cooker, so it would be ready and waiting for him as soon as he got home from work!

Turns out trying to make a curry look photogenic is quite difficult - for me at least! 



Turkey Curry

Based on this curry.

Ingredients:

600g turkey breast, cut into bite sized pieces (you can use an equal amount of any meat or veggies you'd like)
500ml passatta
200ml light coconut milk
2 onions, finely chopped
4 garlic cloves
1 tsp turmeric
1 ½ tsp cumin seeds
1 tbsp dried coriander
1 tbsp cayenne pepper (warning: this curry is very spicy. If you don't like it as hot then take this down to ½ tbsp or 1 tsp, adjust to taste. Remember it's easier to make something more spicy than it is to make something less spicy!)
3 green cardamom pods
Black pepper

Method:

1. Finely chop onions, place in a saucepan sprayed with frylight (or other non stick spray) and cook slowly over a very low heat. Add a small splash of water if they seem like they are starting to stick, and stir often.
2. Add garlic cloves and passatta, and simmer for five minutes
3. Optional: Adam hates lumps of onion in his sauces so I always do this step, but you don't have to. I transferred the sauce into a blender, and carefully (it's hot!) blended.
4. Add turkey to slow cooker, season well with black pepper and pour sauce over.
5. Add spices and coconut milk and stir to combine
6. Leave in slow cooker for about four hours. Ensure turkey is cooked through before serving with rice.


Serves 4.
Syns: 2.5 per serving