Want curry but tired of the usual chicken curry? Here’s a recipe that will surely satisfy. This fish curry recipe uses Pompano fish which is known for its firm, white meat and sweet, mild flavor. Its versatility is perfect for the combination of creamy coconut milk and the spice of curry and chili. It’s a perfect comforting meal after a long day.
Pompano Fish Curry Recipe
Change your typical chicken curry into a fish version using pompano.
Ingredients
Pompano Fish Curry Ingredients
- 5 tablespoons cooking oil
- 1 large red onion minced
- 1 large ginger minced
- 2 pieces green chilies (siling pangsigang)
- 2 pieces red chili pepper (siling labuyo)
- 6 cloves Garlic minced
- Salt to taste
- 1 30-gram pack curry powder (I used green curry mix)
- 1 kilo Pompano fish cut into small portions
- 3 medium tomatoes diced
- ground black pepper to taste
- 1/2 liter water
- 1 medium carrot diced
- 1 Small potato diced
- 1 Small green bell pepper diced
- 1 Small cauliflower sliced
- 1 Small eggplant sliced diagonally
- 1 200-gram pack coconut cream
Instructions
- In a pan, saute onion, ginger, green chili, red chili, and garlic in cooking oil. Add a pinch of salt.
- Add curry powder mix.
- Add and cook pompano fish. Turn the fish to coat fish with the curry mix.
- Add tomatoes and a dash of pepper. Add water.
- Cover the pan and bring to a boil.
- Add the vegetables (carrot, potato, bell pepper, cauliflower, and eggplant), cover the pan, and simmer for 3 minutes. Stir carefully to coat the vegetables.
- Add the coconut cream and simmer for 5 minutes. Best served hot with rice.
Tried this recipe?Let us know how it was!
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