I make curries all the time, and every now and then I do a shellfish one. But this is the first time I have made a fish curry. I was concerned the curry would overpower the fish. But the balance of heat to seafood was perfect. The key is to use a firm fish so that it does not fall apart in the cooking process.
Finally, I am ready to share with you the end to my cellphone saga! I know it has been a long time coming. But there were other stories to tell. I was told I had to wait 24 hours for an approval SMS to be sent to the iStore so the following day I went in to find out what was going on. They had not received anything so I waited until the gentleman I had been dealing with was back at work. He was most surprised that nothing had come through and went onto his computer to look. He blamed the system for being slow but I could see he ticked a box and pressed enter. And within seconds the code approving my upgrade had been sent. I am sure he did not do this step originally, but of course I cannot prove this.
The next long wait was for the actual phone. There was a lot of back and forth getting the paperwork sorted, and the phone released from the safe. Then it had to be captured onto the contract, and that seemed to be another complication. Finally the box could be opened! My patience had been well and truly tested and all I wanted to do was leave with my phone. But before I walked out of the store I wanted a screen guard fitted by them. And a back cover to protect the phone. The next hiccough was with the free iCare cover the iStore provides. They could not get it sorted out while I was waiting there. And I decided to rather activate it myself than wait for this person to figure out how the system worked! I doubt I will upgrade my phone again.
Click on the links for conversions and notes.
- 15 mls canola oil
- 1 shallot, finely chopped
- 10 mls curry powder
- 2.5 cm fresh root ginger, peeled and grated
- 2 cloves garlic, peeled and crushed
- 2 curry leaves
- 300 g baby tomatoes, cut in half
- 5 mls dried thyme
- 5 mls tomato paste
- 140 mls water
- salt and freshly ground black pepper to season
- 600 g firm fish, cut into large chunks
- 10 g fresh flat leaf parsley, finely chopped
- rice to serve
- Place the canola oil into a heavy bottomed pan and add the shallot
- Sauté until soft then add the curry powder, ginger, garlic and curry leaves
- Cook until fragrant then add the tomatoes, thyme, and tomato paste
- Stir to combine, add the water, season generously and simmer over a low temperature for 15 minutes, until the tomatoes have broken down
- Add the fish and cook through
- Add the parsley, stir to combine, adjust the seasoning, and serve with rice
Today we have been in the Netherlands for a week! I will not be replying to comments or reading blog posts until the 18th of October. You can follow our trip by taking a look at our holiday blog.
View the previous posts on October 12:
- 2022: Friends. Food. Flavour.
- 2020: Sous Vide Short Ribs
- 2018: Tuiles
- 2016: Wholesome Nutrition For You
- 2015: Rose Pink Biscuits
- 2012: Freshline From Spar
- 2011: Dandelion
- 2010: Pasta With Bacon, Mushrooms And Tomato
- 2010: Something Sweet Challenge: Biscuits