Fish curry with carrots and sprouts

By • October 28, 2009 1 Comments

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Fish curry with carrots and sprouts

Author Notes: A quick warming dinner for a winter's night....especially for those not traumatised with sprouts while growing up. My daughter loves it...she says it tastes like broccoli!Kitchen Butterfly


Serves 4

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ghee or vegetable oil
  • 250g Skinless white fish fillets, in small chunks
  • 400ml Coconut milk
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1/2 teaspoon tumeric powder
  • 100g Carrots, cut into coins
  • 125g Mini brussel sprouts, cleaned
  • 2 tablespoons cornstarch mixed with 100ml water
  • 1 tablespoon coriander/cilantro leaves, chopped
  1. In a frying pan on medium heat, dry roast coriander seeds for a minute till brown, then add cumin seeds and toast for a further minute. Remove from pan and crush in a mortar and pestle
  2. In a pot, heat the ghee/oil and add the fish and the crushed cumin and coriander seeds. Season with salt. Let cook for 1-2 minutes
  3. Add the coconut milk along with the cardamom pods, cinnamon stick and tumeric. Let simmer for 2-3 minutes. Check seasoning and adjust. If you like chilli, add some dried chilli flakes or slivers of fresh chilli, taking care not to break up the fish chunks
  4. Then add carrots and let cook for 3 minutes before adding the sprouts. Let cook for another 3 minutes then add cornflour mixture.
  5. Cook for 4 minutes longer,stirring gently. Add chopped coriander leaves and serve immediately with basmati rice

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