Tag Archives: Curry

Curried Fish


Have you ever had a day when you were prepared to make one dish but wind up preparing something totally different? I just had one of those days. I was ready to try out a new chicken dish on the family when my hubby made the statement that we were eating a lot of heavy meat lately. He told me it would be nice to have a light salad and/or fish. Keep in mind that I include salads with our meals almost 5 out of 7 days each week. Besides, I don’t consider chicken wings to be a heavy meat like beef or pork. Anyway, I was in a good mood to be flexible and took up the challenge of switching gears and coming up with a lighter meal.


The only fish I had available in the freezer was cod. I didn’t want to just bake the cod so I tried thinking outside the box and prepared a Curried Fish dish over chopped cabbage along with the requested salad. Granted, I had no idea how to make Curried Fish so I decided to tweak one of my curry chicken recipes that would adapt well to using fish instead of chicken.


The biggest difference in making my Curry Chicken dish and the Curried Fish was adding a jar of Marsala. The elevation of both the heat and flavors was amazing. As I have always said, my family loves spicy foods and the Marsala definitely made the Curried Fish spicy. If you don’t like a lot of heat in your food just cut down on the amount of Marsala you use or purchase a milder version of the sauce.


In the end, I was pleased with how the Curried Fish turned out and my hubby was quite happy. He got both a spicy fish dish he loved and the salad he requested. What more could a hungry man want?


Curried Fish

2 – 3 large cod fillets
1 small green pepper sliced thin
1 small red onion sliced thin
1 clove garlic minced
1 jar Marsala red hot curry sauce
1 13.6 oz can light coconut milk Thai Kitchen
1 15 oz can diced tomatoes with juice
2 cups buttermilk
1 cup prepared rice
¼ cup chicken broth
3 tbsp olive oil

2 tbsp curry powder
1 tbsp turmeric
1 tbsp salt
1 tbsp black pepper
1 tbsp Adobo
1 tbsp onion powder
½ tbsp cumin
½ tbsp nutmeg
½ tbsp thyme
½ tsp chili powder
¼ tbsp coriander
8 – 10 dashes of hot sauce
pinch of sugar

Cut fish in to large cubes. Season with a little salt and black pepper. Place in a container then pour buttermilk over the fish. Add hot sauce and stir to mix well with fish. Refrigerate for at least 30 minutes.

Saute onions and green peppers with olive oil in a large frying pan for 5 minutes over medium heat. Stir in garlic and cook for 2 more minutes. Do not let the garlic burn. Add cumin, nutmeg, salt, black pepper, turmeric and chili powder. Stir until well combine and cook for a few minutes to release the flavors. Add coconut milk, curry powder, tomatoes with juice and broth. Stir to combine. Add Marsala and continue stirring. Bring to a low simmer. Drain fish from buttermilk and add to sauce. Reduce heat to medium low. Cover and let fish cook for 20 – 25 minutes. Serve over rice or chopped cabbage.

Tip: Use milder version or less Marsala if you do not like really spicy foods.

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Curried Chicken

Curried Chicken Start 6_1

Curried chicken is one of those dishes that looks complicated but really is very easy to make. Prepping the chicken and the veggies is probably the hardest part of making this dish. I am big on adding vegetables to any meal and this one is no exception. Of course it is up to you to decide how far to go when adding veggies. Although I have a basic recipe for making curried chicken, I like to change it up once in a while. I may add different vegetables or I might change the flavors to give the chicken an extra kick.

Curried Chicken Start 5_1

Speaking of flavors. The secret to making wonderful curried chicken is layering the flavors. Mixing certain types of veggies, adding fruit and choosing the right seasonings will wake up your palate and excite your taste buds. If you are a fan of hot spice, you can use hot curry seasoning or jalapeno peppers to provide some additional heat to the curried chicken. When I use jalapeno peppers I remove the seeds to tone down the heat. But, if you really, really like the spiciness of the pepper, leave the seeds. Just make sure your guests also like heat.

Curried Chicken Prep_1


I remember attending a pot luck dinner at my cousin’s house years ago and tasting a shrimp dish that a friend had made. The dish looked beautiful with jumbo shrimp, tomatoes and herbs. I was forewarned that the shrimp was a little spicy but what is a little spicy to one person can be off the charts for someone else. After taking my first big bite of shrimp I thought I would pass out. My mouth was on fire and I could not taste anything but HOT! Once I could speak again I asked my friend what was in the shrimp. She had used a can of cayenne pepper which was not unusual for her. You see, she was from the Philippines and her family loved spicy foods. I on the other hand was a wimp and couldn’t finish eating her beautiful looking dish.

Curried Chicken fini 2_1

Always think of your audience when sharing a meal. Granted, I enjoy preparing food that appeals to my tastes but I also want to make sure my family and friends will enjoy it too. The best memories and the best feelings are often experienced over a wonderful tasting dish shared with others.

Let love be the bond that holds our memories together and we’ll always be a part of each other…

D. Marie

Curried Chicken Fini 1_1

   Curried Chicken

2 lbs boneless chicken thighs
1 large onion sliced
1 large green pepper diced
1 jalapeno pepper cut in half (remove seeds) then sliced
1 small red pepper diced (remove seeds)
1 small yellow pepper diced (remove seeds)
½ cup thinly sliced celery
1 green apple thinly sliced and diced
1 large red potato diced with skin
1 pkg exotic or mixed mushrooms
2 cups chicken stock
2 cups of water
1 can lite coconut milk3 dashes of hot sauce
1 ½ cups of flour
½ cup frying olive oil or vegetable oil

1 tbsp hot curry powder
1 tbsp red curry powder
1 tbsp turmeric
1 bay leaf
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp cumin
1 tsp garlic
1 tsp Adobo
1 tsp smoked paprika
½ tsp cayenne Pepper (optional)

Wash and remove excess fat from chicken then place in a large bowl. Pour off excess water. Sprinkle with salt, pepper. On a plate mix flour, onion powder, Adobo and smoked paprika. Dust chicken in seasoned flour and shake off excess.

Heat olive oil in a large pot or dutch oven over medium high heat. Add chicken in batches and brown on both sides. Remove chicken and let drain on paper towels. In the same pot saute onions, peppers, celery, potatoes, apples and mushrooms until slightly soft. Sprinkle in remaining seasonings. Slowly add chicken stock, water to the pot along with bay leaf and stir. Layer chicken in the pot and stir to mix chicken and veggies. Cover and let simmer on medium low heat for 30 minutes. Stir in coconut milk until well blended. Let simmer for an additional 25 minutes until chicken is cooked all the way through and tender. Serve over rice.

Sauteed cabbage and shredded carrots goes great with the curried chicken.

Serves 4 to 6