Rhubarb fish curry - an unusual but very delicious combination of ingredients.
Here is another rhubarb recipe, perfect for the season, and this time is not something sweet. I admit the most common way for us to eat it is in a sweet way, but each time I try a savory dish, including rhubarb, I am actually thinking 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.
- 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.
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Rhubarb Fish Curry
- 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 ½ 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
- 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.