Making a curry is a labour of love. The secret to making an authentically spicy and rich curry is time. Time at every step of the process: tempering the whole spices, browning the onions, cooking out the ground spices properly. There's just no substitute. That's why quick-cooking fish is a great choice of protein here. Salmon and monkfish work especially well. I was once a sceptic - I didn't think salmon and curry would be a good combo but the meaty fish does work beautifully. Dedicate the time to release maximum flavour and aroma from each and every ingredient in the sauce, make a big batch, then portion it out and refrigerate or freeze, ready to pull out in a pinch and cook the fish fresh. Your future lazy self will thank your past, wiser self.
Cooking time: 1 hour
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Ethically sourced using small-scale fishing boats, traceable all the way back to the boat, these fantastic fish bones change throughout the year depending on the season to create this beautiful bright broth with a meatiness from the fish and depth from the vegetables and herbs.View product