This month I was assigned Corina's blog Searching For Spice
. I was thrilled to see a great selection of Indian and curry dishes. The recipe for White Fish Curry
caught my eye because my husband had just returned from a fishing trip earlier that day with a bag fun of fresh walleye in tow. I had never tried a curry with fish and figured there was no time like the present. I made a few alterations to the original recipe, but stayed close to the recommend seasonings. The walleye is a sturdy white fish worked perfectly for this dish and held up nicely to the sauce and kept a good texture. Ron and I both loved this dish and were so pleased to find a new way to prepare the fresh walleye.
We will definitely be making this curry again. Thank you Corina!
1 1/2 lb white fish fillets (we used fresh walleye)
1 cup plain yogurt (I used greek)
1 cup water
1 Tbl fresh grated ginger
2 cloves garlic, minced
1/2 cup diced white onion
1 (4 oz) can diced green chilies
1 bay leaf
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp chili powder
1/2 tsp salt
1/2 tsp white pepper
In a large rimmed skillet, saute onion till tender. Add the ginger, garlic and chillies. Continue to saute on medium heat for 2-3 minutes. Add the bay leaf and other spices expect salt and pepper. Allow the mixture to cook for an additional minute.
Set heat to low and add the yogurt. Add the water once yogurt and spices are all incorporated together. Add salt and pepper. Bring slowly to the boil and then simmer for about five minutes.
Add the fish and push to the bottom of the pan so the sauce covers it. Simmer gently for about 10 minutes.
Serve with rice or quinoa.