Rhubarb Fish Curry

4.84 from 6 votes

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

Prep Time15

Cook Time20

Total Time35

Course: Fish

Cuisine: Indian

Servings: servings

Calories: 405kcal

Author: Adina

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 ½ 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 + ½ 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

Fish: I use pollock fillets most of the time, but any other white fish fillet you like will work. Salmon is delicious, too.
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.