Curry in a hurry

I was lucky enough to work with a lovely Indian girl that came to my rescue when I was asked to cook at curry at team cook off night.

The cook off didn't really have a theme though we had to make sure we could cook without a oven or majority of kitchen utensils...just like Top Chef really!
The work kitchen wasn't well equipped but the view from the boardroom on the 30th floor in the CBD of Sydney was fantastic.

One thing I really like about this recipe was that I could make the sauce well ahead then cook at the last minute.

Mrs Parkar's Fish Curry

Serves for 4. This recipe is easy to adapt for larger groups.

Ingredients:
5-6 pieces, medium sliced fish
1-2 tbsp oil
1 tsp crushed garlic
1 big-sized tomato, chopped
1/2 to 3/4 tsp chilli powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
Salt, to taste
1-2 cups of water
1-2 green chillies, long, sliced in the middle
2-3 strips of fresh coriander leaves

Mrs P thins Barramundi fillets work well with this dish. If you are going to buy Indian fish then go for Pomfret, Black Pomfret or King Fish slices. That gives me some fish to look out for at the Fish Markets!

You can also change this to have Prawns, If so Mrs P recommends that you choose nice big ones or medium sized ones depending on your budget.

Method:
Heat the oil in a flat based pan, add the garlic and tomatoes. Simmer and stir on slow fire till the tomatoes turn soft, add the spices in half way through.
Now add water and boil for about 10 minutes.
Gently lower the fish pieces into the pan, making sure they don’t overlap and have enough space in between.
Cook till the fish is done and the curry is slightly thick.
Switch off the fire, add the chillies in.
Garnish with fresh coriander and serve with plain rice.

Miss Culture ratings:
Very Easy (Even Miss N can do it!)
Most ingredients can be out of the cupboard
Easy to adapt with other ingredients