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Eastern European Fish Curry

Serves 4 to 6 Entree seafood, Fish

Eastern European Fish Curry

Eastern European Fish Curry is a dish that captures the essence of home cooking, prepared with a generous hand and shared around the family table. It's not a traditional curry in the Indian sense, but rather a comforting stew that brings warmth to cold evenings. Cooked with firm white fish, onions, and tomatoes, it's a dish that speaks to the adaptability and creativity of Eastern European kitchens, where ingredients are often used to their fullest potential.

The flavors are vibrant yet familiar, with the earthy notes of turmeric mingling with the sweetness of tomatoes and the mildness of the fish. This curry is rich but not overwhelming, seasoned with just the right amount of fine sea salt and black pepper to enhance the natural flavors. The oil used generously ensures a silky texture, inviting you to savor each bite as it melts in your mouth.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 80 mloil
  • 1 tspturmeric
  • to tastefine sea salt and black pepper

Method

  1. Start by cleaning the 700 g of firm white fish under cold running water to remove any scales or impurities. Pat the fish dry with paper towels to ensure it sears properly later. Cut the fish into large chunks, about 2 inches each, to help them hold their shape during cooking.
  2. Peel and finely chop 1 onion. Heat 80 ml of oil in a large, heavy-bottomed pan over medium heat. Add the chopped onion to the pan and sauté until it turns translucent and soft, stirring occasionally to prevent browning. This will take about 5 minutes, and you'll notice a sweet aroma as the onions cook.
  3. Dice 2 tomatoes and add them to the pan with the onions. Stir in 1 teaspoon of turmeric, and cook until the tomatoes break down into a thick, fragrant sauce, about 5-7 minutes. The mixture should be vibrant and slightly thickened, with the turmeric lending a golden hue.
  4. Gently add the fish chunks to the pan, nestling them into the sauce. Season with fine sea salt and black pepper to taste. Cover the pan with a lid and let the fish cook gently for about 5 minutes. The fish is done when it turns opaque and flakes easily with a fork.
  5. Before serving, taste the curry and adjust the salt as needed. Serve immediately, ensuring each portion includes both fish and sauce. The dish is best enjoyed hot, with the flavors melding beautifully, perfect for sharing around the table.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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