Public recipe with member extras
Camel Milk Fish Curry
White fish simmered in a mildly spiced curry, finished with camel milk instead of coconut milk.
Seafood Mains · Weeknight Dinners · Coastal Spiced Cooking
What you need
Ingredients
- 2 tbsp Neutral Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2 tbsp Curry Powder
- 1 cup Tomato Purée
- 3/4 cup Camel Milk
- 1 1/2 lbs Firm White Fish, cubed
- Fresh Cilantro, to finish
Method
Instructions
- Sauté the onion until soft, about 5 minutes. Add garlic, ginger, and curry powder, and toast 30 seconds.
- Stir in the tomato purée and simmer 10 minutes.
- Remove from direct heat and stir in the camel milk.
- Return to low heat and gently simmer, then nestle in the fish and poach 8 to 10 minutes until just cooked through.
- Finish with fresh cilantro.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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