Sweet and Sour Rhubarb Fish Curry

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

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.

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.

More curries?

Recipe

Rhubarb Fish Curry

Rhubarb fish curry – 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 

USEU

• ▢ 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

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

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