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    Where Is My Spoon > Recipes > Seafood

    Sweet and Sour Rhubarb Fish Curry

    Published by: Adina April 20, 2016 ยท Last modified: January 12, 2024 6 Comments
    Jump to Recipe
    bowl of indian curry with turmeric and pollock.

    Rhubarb fish curry - an unusual but very delicious combination of ingredients.

    Rhubarb Fish Curry

    This rhubarb fish curry is another rhubarb recipe, perfect for the season, and this time, it is not sweet. I admit the most common way we eat it is sweet, but each time I try a savory dish, including rhubarb, I actually think I should be doing it more often.

    This dish, like any other rhubarb dish, is somewhat sweet; the natural sourness of rhubarb must be balanced with some sugar, so be prepared for a sweet-sour taste explosion.

    For more savory rhubarb recipes, have a look at the Chicken Rhubarb Curry, the Rhubarb Chicken, or the Rhubarb Soup.

    Jump to recipe
    • Ingredients
    • More curries?
    • Recipe
    • Rhubarb Fish Curry
    Rhubarb Fish Curry

    Ingredients

    • It is (for me) quite an uncommon dish, but I love all these contrasting flavors and textures; the fish is tender, the rhubarb is sour, and the sauce is sweet and creamy.
    • And there is another secret ingredient, something one would not expect to find in a savory dish: bananas.
    • After adding quite a lot of sugar, I felt the dish to be still too sour. I really didn't want to throw even more sugar in the curry, so I kept looking around the kitchen, thinking what else I could use, and then I saw the bananas.
    • They were pretty ripe, so quite sweet, and I just mashed one and stirred it in the sauce without expecting too much.
    • But it worked so well; in my opinion, any further sugar addition was unnecessary, the sauce was creamier, and the light banana taste was a perfect fit for the rhubarb and fish.
    • So, be prepared, it is unusual, but it is delicious; I loved every spoonful of it.
    Rhubarb Fish Curry

    More curries?

    • Chicken Balti
    • Asparagus Coconut Curry
    • Cauliflower Curry with Potatoes
    • Spicy Turkey Meatball Curry

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    fish banana curry in a large bowl.

    Rhubarb Fish Curry

    Rhubarb fish curry โ€“ an unusual but very delicious combination of ingredients.
    4.84 from 6 votes
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    Course: Fish
    Cuisine: Indian
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 405kcal
    Author: Adina
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    Ingredients 

    • 1.3 lbs pollock filets
    • 2 tablespoon fresh lemon juice
    • 1 large onion
    • 2 tablespoons oil
    • 2 garlic cloves
    • 9 oz rhubarb
    • 1 heaped tablespoon green curry paste
    • 1 thumb-size piece fresh turmeric or ยฝ turmeric powder
    • 4-6 teaspoons coconut sugar or regular, to taste
    • 1 cup vegetable broth
    • 1 cup (scant) heavy cream
    • 2 ripe bananas
    • 1 small bunch parsley
    • fine sea salt and white pepper
    • rice to serve

    Instructions

    • Fish: Wash and dry the fish filets, cut them into bite-size pieces, place in a bowl, add the lemon juice, some salt, and white pepper. Cover and refrigerate while you prepare the rest of the ingredients.
    • Chop the onion and garlic cloves finely but keep them separated. Clean and chop the rhubarb into thin slices, about 1 cm/ 0.4 inch thick. Grate the turmeric finely.
    • Saute: Heat the oil in a large cast-iron skillet (or a non-stick pan). Cook the onions until translucent, add the garlic and stir for another minute or so. Add the rhubarb, turmeric, and curry paste and cook gently for about 3 minutes.
    • Cook: Add the sugar and the vegetable broth, some salt, and pepper. Stir well, then add the heavy cream. Bring to a boil and cook, uncovered, for about 5 minutes.
    • Mash one of the bananas and cut the other one into small cubes. Add them to the pot together with the fish and continue cooking for another 5 minutes.
    • Adjust the taste with more salt, pepper, and sugar if you find it necessary. Remove from heat and stir in the chopped parsley. Serve immediately with rice.

    Nutrition

    Serving: 1/4 of the dish | Calories: 405kcal | Carbohydrates: 45g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 853mg | Fiber: 6g | Sugar: 21g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Bronwyn says

      July 11, 2018 at 8:54 am

      This is amazing! Such a great inspiration for finding flavours. I added some sweet potato and cauliflower and used coconut cream instead and it worked beautifully.
      Thanks

      Reply
      • Adina says

        July 11, 2018 at 11:55 am

        It sounds great! I am glad somebody tried this recipe, we love it too. Sweet potatoes and cauliflower sound delicious!

        Reply
    2. marcela says

      April 22, 2016 at 2:11 am

      Iโ€™m sucha s cuker for curry! Love your recipe! It's so unique! Gonna give it a try soon!

      Reply
    3. Chris Scheuer says

      April 20, 2016 at 10:20 pm

      You have a lot of fun in the kitchen and are very creative!! Never would have dreamed of this combination.

      Reply
    4. Angie@Angie's Recipes says

      April 20, 2016 at 6:25 pm

      Rhubarb and banana in a fish curry...This is a very interesting and new combo for me!

      Reply
    5. Monica says

      April 20, 2016 at 1:36 pm

      Wow! I am a total rhubarb novice and this is so intriguing. Never had I thought of using it in a savory way. This has got to have such great notes of flavor bouncing around! Sounds great.

      Reply
    4.84 from 6 votes (6 ratings without comment)

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