Rhubarb fish curry might seem like an unusual combination, but itโs actually really delicious - the flavors go together much better than youโd expect.
Ingredients: 13 | Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4 | Difficulty: Easy
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.
For more savory rhubarb recipes, have a look at the Chicken Rhubarb Curry, the Rhubarb Chicken, or the Rhubarb Soup.
Featured comment
Bronwyn: 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.
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Recipe Ingredients
Fruit and vegetables: Rhubarb, onion, garlic, lemon, and bananas. Bananas might seem strange, but they work so well with the rhubarb, balancing its tartness.
Fish: I use pollock fillets, but you can use pretty much any other white fish fillets you like. Salmon works, too. The Fish Soup with Vegetables and the White Fish in Tomato Sauce are also made with pollock.
Spices: Curry powder or curry paste, turmeric, sugar or coconut sugar, salt, and pepper. Fresh parsley or cilantro to finish the dish.
See the recipe card for full information on ingredients and quantities.
How to make rhubarb fish curry?
Fish: Dry and cut it into bite-sized pieces. Season it with salt, pepper, and lemon juice. Refrigerate it until ready to use.
Step #1: Chop the rhubarb, onion, and garlic.
Step #2: Saute the onion and the garlic.
Step #3: Cook rhubarb and spices, then add sugar, broth, and cream, and cook for 5 minutes.
Step #4: Chop one banana and mash the other one.
Step #5: Add bananas and fish to the rhubarb curry.
Step #6: Cook for 5 minutes and adjust the taste.
Store and reheat
The rhubarb and fish curry is best served immediately, but you can gently reheat the leftovers on the stovetop or in the microwave.
Rhubarb Fish Curry
Equipment
- Large saucepan or skillet
Ingredients
- 1.3 lbs pollock fillets Note 1
- 2 tablespoon fresh lemon juice
- 1 large onion
- 2 tablespoons oil
- 2 garlic cloves
- 9 oz rhubarb
- 2 teaspoons green curry powder Note 2
- ยฝ teaspoon turmeric Note 3
- 4-6 teaspoons coconut sugar or regular sugar, to taste
- 1 cup vegetable broth
- 1 cup heavy cream
- 2 bananas ripe but not brown
- 1 small bunch of parsley or cilantro
- fine sea salt and ground pepper black or white pepper
Instructions
- Fish: Dry the fish fillets, cut them into bite-size pieces, place them in a bowl, add the lemon juice, some salt, and pepper. Cover and refrigerate while you prepare the rest of the ingredients.1.3 lbs pollock fillets + 2 tablespoon fresh lemon juice + fine sea salt and ground pepper
- Chop the onion and garlic cloves finely, but keep them separated. Clean and chop the rhubarb into thin slices, about ยฝ inch/ 1 cm thick.1 large onion + 2 garlic cloves + 9 oz rhubarb
- Saute: Heat the oil. Cook the onions until translucent, add the garlic, and stir for another minute or so. Add the rhubarb, curry powder or paste, and turmeric, and cook gently for about 3 minutes. 2 tablespoons oil + onions + garlic + rhubarb + 2 teaspoons green curry powder + ยฝ teaspoon turmeric
- 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.4-6 teaspoons coconut sugar + 1 cup vegetable broth + fine sea salt and ground pepper + 1 cup heavy cream
- 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.2 bananas
- Adjust the taste with more salt, pepper, and sugar if you find it necessary. Remove from the heat and stir in the chopped parsley. Serve immediately with rice.1 small bunch of parsley
Notes
- Fish: I use pollock fillets most of the time, but any other white fish fillet you like will work. Salmon is delicious, too.ย
- Curry: You can replace the curry powder with 1 heaped tablespoon of green curry paste.
- Turmeric: You can replace the ground turmeric with one thumb-sized, grated piece of fresh turmeric.
Bronwyn says
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
Adina says
It sounds great! I am glad somebody tried this recipe, we love it too. Sweet potatoes and cauliflower sound delicious!
marcela says
Iโm sucha s cuker for curry! Love your recipe! It's so unique! Gonna give it a try soon!
Chris Scheuer says
You have a lot of fun in the kitchen and are very creative!! Never would have dreamed of this combination.
Angie@Angie's Recipes says
Rhubarb and banana in a fish curry...This is a very interesting and new combo for me!
Monica says
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.