This is my recipe for minced fish curry. Usually, us Pakistanis eat chicken, lamb or beef in the form of mince, but I love this spin on it. All my family were pretty surprised/confused/freaked out by this one! But they all loved it so much and now this is a favourite in my house. I was first inspired to make this one day when I was making a regular fish curry and was struggling to keep the pieces from breaking – and that’s when it occurred to me! Why not purposely break the fish to make it a mince! Genius.
Well, not really genius per say. A quick hit on Google and I found out minced fish curry is also made by some Bangladeshis as well. Guess I didn’t really have a sudden stroke of genius… siiighhh.
How gorgeous does the garnishing make this?! Takes it to another level!
I love fish. Fish is such an easy and quick-to-cook protein, unlike beef and lamb which takes long to cook. White fish is also a rich source of vitamin B (good for the skin and immune system), selenium (also for good skin, immune system and has positive effects on the thyroid) and iodine (again, good for the thyroid). I try to get fish on the table at least once a week, although ideally I would prefer to have it more often. Lamb makes a more frequent appearance on our weekly menu due to me and my husband’s undying love for it.
For this recipe I used boneless skinless whitefish fillets I picked up from Iceland, but I’m certain any fish would work just as well. You’ll have this dinner on the table from start to finish in 20 minutes or less – perfect for those busy weekdays! Plus the ingredients list is short as well, making this ideal for those ‘I don’t know what to cook’ or ‘There’s no food in the fridge’ kind of days.
The key to this curry, and indeed a lot of other curries, is in the gravy. I like to simmer my gravy for a quite a while if I have the time. This helps break down the onions and tomatoes into a smoother consistency and gets all the flavours from the spice aromatic and more pronounced. For this recipe, you want the gravy to be thick and mushy. Some people like pureeing their gravy. I prefer the texture of the tomatoes and onions in this particular recipe, but I also like pureeing for more soup/broth-based curry dishes.
Hope you all enjoy this recipe! If you have any questions, feel free to ask!
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