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🥰 An exotic recipe, super easy and practical
This fish and vegetable curry recipe is super-simple to make: no complicated steps, it's suitable even for beginners!
Spicy, fragrant and super gourmet, this curry is delicious and can be prepared in advance and reheated at the last minute: practical, isn't it?
💙 Why you'll love this fish curry?
- It is very tasty, exotic and a change from the usual curries.
- It can be adapted to suit individual tastes and is suitable for people with gluten intolerance/allergy.
- It's family-friendly and great fun to share with family (or even friends).
💪🏼 An adaptable recipe
Cod can be replaced by the fish of your choice: monkfish, salmon, swordfish, halibut or even shrimp, lobster, seafood.
The same goes for carrots and potatoes: they can be removed or replaced by other vegetables (prefer seasonal vegetables).
If you'd like to make this recipe vegetarian or vegan, you can remove the cod or replace it with salmon fillets.
✅ A recipe suitable for gluten intolerant/allergic people
Not only potatoes, carrots and onions, but also coconut milk, cod and lime are gluten-free.
As for tomato sauces, there are so many to choose from that it's hard to say: some contain gluten, others do not. I therefore advise you to take a good look at the label before you buy.
💡Frequently Asked Questions
You can keep it for up to 24 hours. Fish, even cooked, doesn't keep very long. Put it in an airtight tin and place in the fridge.
You can prepare it a little in advance and reheat it at the last moment with whatever you have on hand: frying pan, microwave, oven, etc…
Yes, the day before at most. You can prepare it a little in advance and reheat it at the last minute with whatever you have on hand: frying pan, microwave, oven, etc…
September to March included.
If you make this fish, carrot and potato curry, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Fish, carrot and potato curry
Ingredients
- ⅓ cup potatoes diced
- 2 ⅛ cups carrots diced
- ½ onion sliced
- 2 teaspoons garlic powder
- 1 tablespoon olive oil
- 1 ⅔ cups coconut milk
- 5 teaspoons tomato sauce
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 2 teaspoons mild curry powder
- 2 teaspoons ground sweet paprika
- ½ lime
- ½ cup water optional, depending on your desired consistency
- 1 ½ cup cod or other white fish
- 10 cilantro leaves or more if you want
- Salt to taste
- Black pepper to taste
- ½ cup rice for sides
Instructions
- Peel your carrots, peel your onion and finely chop them, along with your potatoes (if they're organic, you don't need to peel them).
- In a hot frying pan with olive oil, add the sliced onion and garlic and sauté for a few minutes.
- Add carrots and potatoes, coconut milk, tomato sauce, pepper, cumin, ginger, mild curry powder, paprika and lime juice. Mix well, taste and adjust the seasoning with the spices and lemon juice to taste.
- Cover and cook over a low heat (it should bubble gently) for 35 minutes, stirring occasionally. You can add ½ cup water during cooking, depending on the liquid consistency you prefer.
- Finally, add the cod (remove the skin if it's still on), cut into two pieces, cover again and leave to cook over a low-medium heat for around 10 minutes (open the cod slightly with a knife: if it's pink inside, it's probably still cooking a little).
- Transfer to plates and garnish with fresh cilantro leaves and salt. You can also serve with rice.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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