Fish curry

We bought a package of fish, a white fish called זהבנון in Hebrew. I don’t know what it’s called in English.

The first thing we did with it was make breaded fish. My impression of זהבנון, on the basis of that first attempt, is that it is an almost tasteless fish and doesn’t have a particularly great texture.

This meant that the remaining fish, which needed to be gotten rid of somehow, was an excellent candidate for a very strongly flavored dish.

My first thought was a vague memory of jambalaya that my mother had once made, I think in a crockpot. I looked around for jambalaya recipes online, but all I found was recipes for shrimp jambalaya. So instead I looked for fish curry recipes. I read a few, to get the general idea, and then made up the following recipe in my own.

Both I and my husband enjoyed the fish curry recipe that follows, but better fish like salmon or flounder do not deserve to be used in this recipe. (they should instead be cherished and loved, with delicate spices and ardent appreciation. They’ll make it onto this blog at some point)

Small pot for rice
Larger pot for curry
Cutting board, knife.
Spoon for stirring


For the curry:
2-3 pieces of any bland, disappointing white fish
One small container of tomato paste (100g)
Half a head of garlic
An onion
2-4 Bay leaves
Curry powder
Sweet red paprika (in my experience, paprika in America tends to be highly disappointing in terms of flavor, but make do with what you have)
Half a cup dry red wine

For the rice:
Rice, I’d say around a cup and half or so.

Step one:
Thaw the fish

Step two:
Prepare the rice according to instructions on package. If the package doesn’t have instruction, just cover the rice in enough water that it doubles the height of what was in the pot before the water, leave on a boil until the rice looks cooked and there isn’t water left.

Usually for rice you’d fry it a bit first, add seasonings, and generally pamper it, but for this recipe that is not necessary.

Step three:
Chop up the garlic and the onion into small pieces. They don’t need to be tiny but they should be roughly the sameish size so they cook the same time.

Also chop up the red pepper, into very very small pieces.

Saute in some oil. For this recipe, you can I a “lazy saute”, aka use high heat to cook faster instead of a slow, patient heat to make the onions properly golden.

Once things start turning translucent you add the half cup wine and the bay leaves.

When it looks like the onions are basically ready, add in the peppers and the spices and the tomato paste and the fish, which should be broken up into bite sized pieces. The amount of each spice to add depends on how much you want that flavor, but generally the point of this recipe is to go with “heaping”.

Then stir everything around. Continue to give occasional stirs.

Cook until the fish is cooked. The peppers, on the other hand, can be a little undercooked- it actually goes well with the rest of the recipe.

At this point everything is pretty much exploding with way too much flavor and is almost too intense to eat. This is why you made very bland rice.

Serve on top of rice, enjoy.

I thought I made too much the first time I made this but it disappeared extremely fast.

Also, if there is leftover rice and you stir it around in the curry pot, you get nice, currently flavored rice.


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