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Chef Uma
Restaurant-style curries are typically prepared in two stages. First, the curry sauce is built separately using a spice mix, or you may use a frozen curry sauce purchased from Chilli Farms. Then, Fish is cooked independently and simmered in the sauce until well combined.
For 500 ml of curry sauce, use approximately 500 g of raw fish stew cuts/ roast cuts for a slower cooking method. Or you can use 300g of cooked fish of your choice.
This method allows better control over texture, tenderness and flavour balance. The sauce remains refined, while the protein or vegetables are cooked to their ideal doneness.
Fish can be prepared using different cooking methods, which are explained in this recipe card.
Use one section only — Raw or Cooked Fish. Not both.
500 g Curry Sauce
500 g Raw Fish
10g Turmeric powder
10g Salt
1.5-2.5 litres water (enough to fully cover the ingredient) – for poaching method only. *Quantity may vary depending on pan size.*
500 g Curry Sauce
300 g Cooked Prawns
Cut your fish into your filets of your desired size, ensuring that no part of it is too thick or thin; thereby ensuring even cooking
Cooking Fish directly in the sauce is not recommended. Do not cook raw ingredients directly in the sauce inside the slow cooker, as meats, vegetables and poultry naturally contains approximately 30–40% water, which is released during cooking and can dilute the curry sauce, making it watery. And if you cook it longer to fix it you’re likely to overcook the fish.
Put your water, salt and turmeric into a relatively wide pot/saucepan.
Turn your heat to high and bring the liquid to a boil
Once it reaches a boil, turn your heat to the lowest possible setting, till it stops boiling but is still steaming.
Place your fish into the pot ensuring the pieces aren’t overcrowded.
Cook between 4-7 minutes depending on how thick your filets are
Once cooked gently take out and place into your sauce
Simmer the cooked fish for 5 minutes on low heat till everything is warmed through and evenly mixed.
The fish will be cooked when you can poke it and feel a little resistance before it starts to flake into even pieces that hold their shape. This should happen along the lines of muscle fibres that you will see running across a piece of fish.
If it’s undercooked the fish won’t flake and will hold its shape and squish a bit when poked. This means that the fascia along the fish is still uncooked holding the meat together.
If its overcooked the fish will feel hard and almost rubbery and when you poke it, it will fall apart completely and crumble almost.
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