Dinner last Wednesday night was a fish and vegetable curry – vegetables (zucchini, cabbage, potato, sweet potato, carrot and onion) cooked in a korma curry sauce from a jar, with the fish pieces added right at the end so as not to overcook them. It was yummy, served on freshly cooked rice. Generous servings were happily consumed.
I'm TFP, a food blogger from Perth, Western Australia.
{ 4 comments… read them below or add one }
even though i don’t eat fish, this looks delicious. i find myself going “mmmm” at all of your food, even though i’m an extremely fussy eater.
fish curry is delish. whenever i am down in Singapore (every few months, really!), i must have fish head curry. i wasn’t a big fan of the fish head to start with but i somehow learned to pick out the meat. and the yummy veggies that they chuck into the gravy – usually okra and eggplant, sometimes cabbage and tofu as well, taste so good together.
Hey, what brand of curry sauce you using?
Jessica,
I guess it’s easier to go “mmmmm” over pictures… maybe if you smelled some of the food you would wrinkle your nose and not go “mmmmm”. :)
dea,
I’ve never been a big fan of fish head curry/fish on the bone curry, as I find it annoying having to pick the meat off the bones and eat carefully so I don’t swallow any bones. The flavour is usually really good though.
Ho Jiak,
I have to check that with Jac – I didn’t see the jar before she threw it away. Will let you know.