Name: English Curried Rice Fish: A Delicious & Easy Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4-6 servings
Ingredients: 1.5 lbs firm white fish fillets (cod, haddock, or tilapia work well), cut into 1-inch pieces; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 2 tbsp coconut oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 red bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 1-2 green chilies, finely chopped (optional, adjust to your spice preference); 2 tbsp curry powder (I prefer a Madras curry powder for its depth of flavor); 1 tsp turmeric powder; 1/2 tsp cumin powder; 1/4 tsp cayenne pepper (optional, for extra heat); 1 (14.5 oz) can diced tomatoes, undrained; 1 (13.5 oz) can coconut milk; 1 cup vegetable broth (or chicken broth); 1 tbsp tomato paste; 1 tbsp brown sugar (or honey); 1 tsp salt (adjust to taste); 1/2 tsp black pepper (adjust to taste); 1/4 cup chopped cilantro, for garnish; 2 cups basmati rice, rinsed well; 4 cups water; 1 tsp salt; 1 tbsp coconut oil (optional, for added flavor)

English curried rice fish: a symphony of flavors that will transport your taste buds straight to a cozy British kitchen! Imagine tender flakes of white fish, nestled in a bed of fluffy rice, all enveloped in a creamy, fragrant curry sauce. This isn't your typical fiery Indian curry; instead, it's a milder, more comforting rendition, perfect for a chilly evening or a family-friendly meal.

While curry's origins are firmly rooted in the Indian subcontinent, the English adaptation of curried dishes has a fascinating history. During the British Raj, returning colonials brought back a taste for the exotic spices and flavors of India. Over time, these flavors were adapted to suit the British palate, resulting in dishes like this delightful English curried rice fish. It became a staple in many households, a testament to the enduring appeal of cross-cultural culinary exchange.

What makes this dish so beloved? It's the perfect balance of comfort and flavor. The mild curry powder provides a warm, aromatic base, while the creamy sauce adds a touch of indulgence. The flaky fish and fluffy rice create a satisfying texture, and the whole dish is incredibly easy to prepare. It's a one-pot wonder that's both delicious and convenient, making it a winner for busy weeknights or relaxed weekend lunches. So, are you ready to experience a taste of history and comfort? Let's get cooking!

Ingredients:

For the Fish:

1.5 lbs firm white fish fillets (cod, haddock, or tilapia work well), cut into 1-inch pieces
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Curry Sauce:

2 tbsp coconut oil
1 large onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1-2 green chilies, finely chopped (optional, adjust to your spice preference)
2 tbsp curry powder (I prefer a Madras curry powder for its depth of flavor)
1 tsp turmeric powder
1/2 tsp cumin powder
1/4 tsp cayenne pepper (optional, for extra heat)
1 (14.5 oz) can diced tomatoes, undrained
1 (13.5 oz) can coconut milk
1 cup vegetable broth (or chicken broth)
1 tbsp tomato paste
1 tbsp brown sugar (or honey)
1 tsp salt (adjust to taste)
1/2 tsp black pepper (adjust to taste)
1/4 cup chopped cilantro, for garnish

For the Rice:

2 cups basmati rice, rinsed well
4 cups water
1 tsp salt
1 tbsp coconut oil (optional, for added flavor)

Preparing the Fish:

Marinate the Fish: In a medium bowl, gently toss the fish pieces with lemon juice, salt, and pepper. This helps to season the fish and remove any fishy odor. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. Don't marinate it for too long, as the lemon juice can start to "cook" the fish.
Sear the Fish (Optional): While the fish is marinating, you can optionally sear it for a bit of color and texture. Heat olive oil in a large skillet over medium-high heat. Add the fish pieces in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear for about 1-2 minutes per side, until lightly browned. Remove the fish from the skillet and set aside. Don't worry about cooking it all the way through at this stage; it will finish cooking in the curry sauce. If you prefer a more delicate fish, you can skip this step and add the raw fish directly to the sauce later.

Making the Curried Rice:

Rinse the Rice: Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
Combine Ingredients: In a medium saucepan, combine the rinsed rice, water, salt, and coconut oil (if using).
Bring to a Boil: Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes.
Rest and Fluff: After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 10 minutes. This allows the rice to steam and finish cooking. After 10 minutes, fluff the rice gently with a fork.

Preparing the Curry Sauce:

Sauté the Aromatics: Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic.
Add the Vegetables: Add the chopped red and green bell peppers and chopped green chilies (if using) to the pot. Cook until the peppers are slightly softened, about 5-7 minutes.
Bloom the Spices: Add the curry powder, turmeric powder, cumin powder, and cayenne pepper (if using) to the pot. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This process, called "blooming" the spices, helps to release their flavors and aromas.
Add the Remaining Ingredients: Pour in the diced tomatoes (undrained), coconut milk, and vegetable broth. Stir in the tomato paste, brown sugar (or honey), salt, and pepper. Bring the mixture to a simmer.
Simmer the Sauce: Reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the richer the flavor will be.

Cooking the Fish in the Curry:

Gently Add the Fish: Gently add the marinated (and optionally seared) fish pieces to the simmering curry sauce. Make sure the fish is submerged in the sauce.
Simmer Until Cooked Through: Cover the pot and simmer for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry and rubbery. The cooking time will depend on the thickness of the fish fillets.
Check for Doneness: To check if the fish is done, insert a fork into the thickest part of a fillet and gently twist. If the fish flakes easily, it's cooked through.

Serving the Curried Rice Fish:

Serve Hot: Serve the curried rice fish hot, spooned over a bed of fluffy basmati rice.
Garnish: Garnish with fresh chopped cilantro. You can also add a squeeze of lime juice for extra brightness.
Optional Garnishes: Other optional garnishes include chopped green onions, toasted coconut flakes, or a dollop of plain yogurt or sour cream.
Enjoy! This dish is best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

Conclusion:

This isn't just another fish recipe; it's a culinary adventure waiting to happen! The vibrant flavors of the curry, perfectly balanced with the delicate flakiness of the fish and the comforting bed of rice, create a symphony of textures and tastes that will leave you craving more. Trust me, once you try this English curried rice fish, it's going to become a regular feature on your dinner table. It's quick enough for a weeknight meal but impressive enough to serve to guests. But why is this recipe a must-try? Beyond the incredible flavor profile, it's also incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Not a fan of cod? Try using haddock, tilapia, or even salmon. Want to add more vegetables? Throw in some chopped bell peppers, peas, or spinach. The possibilities are endless!

Serving Suggestions and Variations:

For a complete and satisfying meal, I love serving this English curried rice fish with a side of steamed green beans or a crisp cucumber salad. A dollop of plain yogurt or a sprinkle of fresh cilantro adds a refreshing touch. If you're feeling adventurous, try adding a squeeze of lime juice for an extra zing. Here are a few variations you might want to explore: * Spicy Kick: Add a pinch of cayenne pepper or a finely chopped chili to the curry sauce for a fiery kick. * Coconut Creamy: Substitute some of the chicken broth with coconut milk for a richer, creamier sauce. * Vegetarian Delight: Replace the fish with tofu or chickpeas for a delicious vegetarian option. Just be sure to adjust the cooking time accordingly. * One-Pan Wonder: For even easier cleanup, you can cook the rice and fish together in the same pan. Simply add the rice to the pan after the vegetables have softened, then pour in the curry sauce and arrange the fish on top. Cover and simmer until the rice is cooked through and the fish is flaky.

Don't Be Afraid to Experiment!

The beauty of cooking is that there are no hard and fast rules. Feel free to experiment with different spices, vegetables, and herbs to create your own unique version of this English curried rice fish. I encourage you to make it your own! I'm confident that you'll absolutely love this recipe. It's a delicious, easy, and versatile way to enjoy fish. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! And most importantly, don't forget to share your experience! I'd love to hear how your English curried rice fish turned out. Did you make any modifications? What did you serve it with? Share your photos and comments below. I can't wait to see what you create! Happy cooking! I hope you enjoy this recipe as much as I do. It's a real winner!