Rhubarb Fish Curry
Rhubarb fish curry – an unusual but very delicious combination of ingredients.
Servings: 4
Calories: 405kcal
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 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