I love the cookbooks by the Hairy Bikers and I really have found that their Hairy Dieter series are a must have on the kitchen cookbook bookcase. I have all four of the books and I can honestly say that every single thing that I have tried cooking from those books tastes amazing and has been really easy to cook.
I will confess that I do not use them as a diet aide,
but I do use them to rustle up some pretty amazing food to enthral and delight any passing guests to my dinner table.
So I was really happy when I opened up their latest book “The Hairy Dieters Fast Food”
and found many of the dishes that I love to eat
and many more that I would love to eat!
As I flicked through it in the supermarket pondering the evenings dining option I found myself drooling and looking at their recipe for a Fish Curry. It all looked so simple that I bought the book, I already had all the spices in the cupboard, so all I needed to buy was the fish.
Excellent, this has to be a winner I was thinking!
So lets try out the recipe
This is what we are aiming for! The Fish Curry picture in the book I bought
This is what we made! Close enough?
Cool! lets carry on and see how we make this baby
Apart from the Fish I had everything to hand in the cupboard and in the rack. I also has far too much time on my hands as I arranged it neatly so that I could take a photo of it all.
I don’t think that I should give the actual recipe as well I kind of think that the Hairy Biker guys hope that you will buy their book and read it.
You can probably work the general stuff out from the picture where we have
ginger, garlic, onion, red chilli powder, ground cumin, ground coriander, turmeric, lime and tamarind paste.
Stay with me, because this is so easy and it really is so tasty
Add Onion, Ginger, Garlic
So first you slowly cook the Onion, Ginger, Garlic over a low heat until they are soft.
Not too low a heat, just low enough so that you can wander off for a sip of glass of wine, or to answer the door without worrying if they are going to burn
Add dry spices
Next you just chuck in those dry spices, I usually throw them onto something in the pan so that they do not catch on the hot metal and so that you can take your time adding them without worrying. Mixing them in quick before they stick and burn (because then they taste nasty)
So just mix them in to the Onion, Ginger, Garlic and then cook until you get a nice aroma coming out of the pan.
Just a minute or so should do it
Add Fish Stock
After this is gets pretty easy.
Add in Fish Stock, enough to make sauce for how ever many there are of you eating. I had about a 250-300ml jug’s worth
Let it simmer for 5 minutes or so
Add Tomato and Tamarind Paste
Add a tin of tomatoes and a couple of tablespoons of tamarind, mix and cook down for about 5-10 mins
add lime juice and some sugar to counter the acid and the general tartness. Taste as you do so until you are happy.
Add some white fish
Now we basically have a lovely poaching stock that you can drop some white fish fillet into.
The Hairy Bikers suggest Tilapia or Hake.
I added a couple of fillets of Hake that I only paid about 2 quid for.
If I was back in the states I would have used some Tilapia.
Now just let the fish cook gently in the poaching stock for 3-5 minutes and cover the pan.
Get all 1970 and add a sprinkling of flat leaved parsley
That is all there is to it!