So tonight I had fresh Cape Salmon and Monkfish. I prepared a Keralan fish curry, a Molee fish curry and fragrant basmati rice. There were pouched apples 🍏 that went with the Molee and toasted coconut 🥥 that went with the Keralan

11 comments,2 shares,12 likes
Sallyhumphries
6 days

@Mark Choice thank you Mark! That’s really helpful. Time to give it a go I think 😊

Koko
6 days

@Mark Choice TY 😄

Mark Choice
6 days

@Sallyhumphries @Koko It was my first attempt at a fish curry. So I found what worked for me is to use a firm white fish, filleted and without the skin. The monkfish was just peppered half an hour before dropping it onto the warm simmering sauce/masala. The heat of the sauce cooks the fish. It doesn’t take that long but taste as you go along. The other fish was marinated in Tumeric and salt and very lightly fried with ghee in a pan, before dropping it into the sauce. Mix it around and just taste. It also doesn’t take that long. Give a try, you shall be surprised how nice it is. Get your sauce to the right chilli heat before adding your fish.

Sallyhumphries
6 days

@Koko me too!

Koko
7 days

@Sallyhumphries Me either, so worried I’ll over cook the fish.

Koko
7 days

🤤😋 That sounds delish!

CamillaJohanna
8 days

It seems like we need to meet half way. When's next ✈️? Yammi

Gordon Moore
8 days

Awesome 👌

Cathryn Aldridge
8 days

All looks just gorgeous - loving the rice ❤️

Al Thawer
9 days

Looks amazing, Mark!

Sallyhumphries
9 days

That all looks amazing Mark. I’ve not attempted a fish curry yet but think I might have to soon after seeing these!