Kurt
Culinary Explorer
Small but surely tasty! Try this Small Fish Curry Recipe, here's how!


Ingredients:
- 1 lb (450g) mixed seafood (shrimp, scallops, fish chunks, squid)
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, finely chopped (adjust to taste)
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup fish or vegetable broth
- 1 tbsp fish sauce (optional)
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Instructions:
- Prepare the Seafood:
- Clean and cut the seafood into bite-sized pieces. Pat dry and set aside.
- Sauté Aromatics:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 2-3 minutes, stirring frequently.
- Add Spices:
- Stir in the curry powder, ground turmeric, ground cumin, and ground coriander. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Add Liquids:
- Pour in the diced tomatoes (with their juice), coconut milk, and fish or vegetable broth.
- Stir to combine and bring to a simmer.
- Simmer the Curry:
- Let the curry simmer gently for about 10 minutes to allow the flavors to meld.
- Cook the Seafood:
- Add the mixed seafood to the pot. Stir gently to coat the seafood in the curry sauce.
- Simmer for 5-7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook, as seafood can become rubbery.
- Finish the Curry:
- Stir in the fish sauce (if using) and lime juice.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve:
- Ladle the seafood curry into bowls.
- Garnish with freshly chopped cilantro.
- Serve hot with cooked rice or naan on the side.