Fish Curry - Neil Perry Recipe

Name: Fish Curry - Neil Perry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil; 1 large onion, sliced; 1 tablespoon minced ginger; 2 garlic cloves, finely sliced; 2 teaspoons sea salt; 1 1/2 teaspoons garam masala; 2 teaspoons paprika; 1 1/2 teaspoons turmeric; 1/2 cup chicken stock; 400 g boneless skinless cod, cut into 4cm pieces; 3/4 cup plain thick yogurt; 20 ml lime juice

Servings: persons

3/4 cup olive oil
1 large onion, sliced
1 tablespoon minced ginger
2 garlic cloves, finely sliced
2 teaspoons sea salt
1 1/2 teaspoons garam masala
2 teaspoons paprika
1 1/2 teaspoons turmeric
1/2 cup chicken stock
400 g boneless skinless cod, cut into 4cm pieces
3/4 cup plain thick yogurt
20 ml lime juice

1
Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15 minutes, stirring occasionally, or until onion is soft and starting to caramelize.
2
Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
3
Add stock or water and simmer for 5-10 minutes.
4
Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
5
Add yoghurt and lime juice, remove from heat and stir gently.
6
Serve with steamed rice.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup olive oil, 1 large onion, sliced, 1 tablespoon minced ginger, 2 garlic cloves, finely sliced, and more.

Yes, Fish Curry - Neil Perry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Curry - Neil Perry

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