How to use fish in a curry
If using fish we recommend a firm white fish such as monkfish, halibut or ling. Any good fishmonger should suggest the best seasonal fish to use.
When choosing fish as the main ingredient in your Curry Pack, prepare the sauce the day before you plan to have your meal. On the following day, reheat the sauce then add the fish and poach gently for 5-10 minutes, or until cooked. Serve immediately!
Having trouble deciding which Curry Pack to pair with fish? Check out our favourite recipes:
- Thinking seasonally? The perfect fish curry for Summer is the Patia! Being a delicate Parsi dish, which creates a light sauce it's a winning accompaniment to fish - we suggest ling or coley. Find the recipe here.
- Warm up with a Mackeral Madras - packed with South Indian spices and a tangy hit of tamarind puree!
- A fan of hake or halibut? Then the Fish Mulligatanni is the one for you. The coconut milk and tomatoes create a rich, savoury flavour that pairs really well with these white fish, you really can't go wrong.
Still fishing for inspiration? Check out our cookbook!