Fish Curry with Ginger and Turmeric

The dish in the photo to this post may not look like much, but it is one of the most delicious fish curries I have had in a long time.

The recipe comes from the Woolworths magazine for October 2017 (p80).  I have made a number of fish curries with coconut milk which seem to taste like coconut.  This curry uses Greek yoghurt instead, and all the other flavours shone through.

The original recipe did not include any vegetables other than onion and chilli; I added frozen vegetables to the curry to make it more of a one pot dish.

The use of curry powder gives the curry a pleasant kick of flavour.

To make this curry, you will need:

750g skinless barramundi fillets (I used half this amount!)
200g Greek yoghurt
2 teaspoons turmeric
2 crushed cloves of garlic
3cm piece of ginger, grated
1 tablespoon oil (I just used olive oil, recipe says coconut oil)
1 sliced brown onion
1 tablespoon curry powder (I used Keen's mild)
2 sliced green chillies (I used just one)
coriander to serve (optional)

Cut the fish into large chunks.  In a large ceramic bowl, combine the yoghurt, turmeric, garlic and ginger.  Coat the fish with the yoghurt mixture and allow to marinate for 15 minutes.

Heat the oil in a fry pan or wok.  Add the onion and cook until softened.  (Also add 1 cup frozen vegetables here if using.) Stir in the curry powder and cook for 1 minute.  Add 1/4 cup water and stir well.

Add the fish and marinade to the pan, and bring to a simmer.  Scatter over the chillies, cover and cook for 10 minutes or until the fish is cooked through.

Garnish with coriander (optional), and serve with brown rice (and steamed asparagus for me!).