Did anyone stop to think of the global influence curry has had on people’s taste buds? Curry (such as simple curry stew made with the mix) is popular all over the Middle-East, yet it is not indigenous to the region. I figured it started with the British when they colonized India, Egypt and Iraq and other countries. They adopted curry and so did the local people. Now everybody loves a good curry once in a while. I see it on cafeteria menus in Lebanon everywhere. A fish curry is easy, fast and yummy. It will give some flavor to a bland fish fillet. The only effort required is slicing the fresh veggies.
INGREDIENTS: 4 servings
• 1 pound white fish fillets, cut-up in chunks, seasoned (with curry powder and salt and pepper) and dredged in flour
• 1 cup chopped onions
• 2 cups sliced bell peppers (any color)
1 cup diced potatoes (previously boiled)
• 1 tablespoon grated ginger
• 1 tablespoon mashed garlic
• 2 tbsps of curry spice mix
• 2 cans of coconut milk
• 1 tsp of black pepper
• salt, as needed
• 1/3 cup oil Chopped cilantro for garnish
- 1. Heat the oil in a large soup pot over medium heat. Add the onions and sliced peppers and stir-fry for a few minutes. Remove from the skillet and add the fish chunks and pan-fry until half-cooked and firmed-up. Add the veggies back in the pot, along with the coconut milk, potato, garlic paste, ginger, and season to taste with curry, salt and pepper. Cover and simmer for another ten minutes. Taste, adjust seasoning and serve with plain rice on the side. NOTE: The potato can be substituted with green apple, pear, rutabaga, parsnip or any other vegetable.