This fish curry will be favourite comfort food
Forget takeaway, this recipe is about to become your family’s new go-to comfort dish. Starting with peanut butter, garlic, curry powder and a small, spicy hit of sambal oelek, I add plenty of vegetables (think broccoli, sweet potato, zucchini) and whatever white fish fillets I have on hand.
In a matter of minutes you’ll have an amazing curry meal on the table.
How easy was that?
Fish Curry With Peanuts
Ricardo Tested 1 onion, chopped 2 tbsp (30 mL) olive oil 4 cloves garlic, chopped 2 tbsp (30 mL) curry powder 2 cups (500 mL) water 1/4 cup (60 mL) peanut butter, smooth or crunchy 1/4 tsp (1 mL) sambal oelek 1 large sweet potato, peeled and cubed 1 broccoli, cut into florets 2 zucchini, cut into 1/2-inch (1-cm) thick slices 1 lb (450 g) frozen skinless white fish fillets (haddock, sole, etc.) (See note) 1/4 cup (60 mL) sweetened shredded coconut, toasted (optional) Salt and pepper In a large saucepan, brown the onion in the oil. Add the garlic and curry powder and cook for about 2 minutes.
Add the water, peanut butter and sambal oelek and bring to a boil. Add the sweet potato. Season with salt and pepper. Cover and simmer for about 10 minutes or until the potato is al dente.
Add the broccoli and zucchini and stir. Top with the frozen fish fillets and bring to a boil. Cover and cook for about 7 minutes or until the vegetables are tender and the fish is cooked. Serve with basmati rice and sprinkle with coconut. Makes 4 servings. Note: Use frozen fish fillets that are frozen individually. If you use fillets frozen in blocks, you will have to thaw them and add 3 to 5 minutes before the end of cooking.
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