White Fish Jalfrezi
I’ve been making a lot of white fish curries lately. It is certainly the health choice and a great alternative to chicken and lamb curries.
In fact, I’ve just run out but I did have a pack of filleted, cod, another packet of coley and one more with a nice fat piece of gorgeous hake. I decided to use them all in this stir-fry curry and believe me… I’m going to make it again and again!
Jalfrezi by definition means ‘quick stir-fry’. I’ve posted recipes for prawn jalfrezi, chicken jalfrezi and I believe a few other meats as well.
The key to success regardless of the type of jalfrezi curry you are cooking is that you use the freshest ingredients with the crispiest veggies you can find. I purchase all mine at the farm shop up the road and flavours really come out!
It is also very important to find rock hard garlic and if you can find it dried garlic slivers which I purchase at my local Indian market.
If you love seafood and you want to cook a nice, quick and easy dish, be sure to bookmark this page!
You will need foil for this recipe.
If you love this fish curry try my other similar recipes:
- 800g which fish cut into one inch chunks
- 1 whole head of garlic
- 1 teaspoon butter
- 2 tablespoons rapeseed (canola) oil
- 1/2 onion very finely chopped
- 1/2 onion cut into thin slices
- 1 red pepper cut into thin slices
- 3 cloves garlic finely chopped
- 1 inch piece of ginger finely chopped
- 4 tomatoes finely chopped
- 1 fresh green chill cut into rings
- 1 tablespoon garam masala (Add 10 slivers of dried garlic to my recipe if you can find it)
- Juice of two limes
- 1 small bunch finely chopped coriander
- Salt and pepper to taste
- Juice of 2 limes
- Preheat your oven to 150c.
- Cut the top end of the head of garlic rub the butter onto the flat top and wrap in foil.
- Place on a baking try in the oven and allow to bake for about an hour. The garlic is ready when you can squeeze the head of garlic and the garlic comes out aa a paste. Set aside.
- In a large wok or frying pan, heat the olive oil and then add the finely chopped onion and tomato pieces.
- Allow them to fry over medium high heat for about three minutes and then add the finely sliced onion, the green chilli, the red pepper, the finely chopped garlic and the ginger.
- Move everything around in the wok so the the newly added vegetables get coated with the chopped onion and tomato.
- Now add the garam masala and the fish. Continue stirring.
- When the fish it about 50% cooked through, add about 100ml of water. The water will heat up to a boil and cook the fish through.
- This should all only take about ten minutes! You want the red pepper, sliced onion and chilli pepper to be heated but still quite fresh and crispy.
- To finish, squeeze the lime juice over the top and sprinkle with the chopped coriander.
- Add salt and pepper to taste and serve over white rice.
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