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Clementine Fish Curry
Clementine Fish Curry is a traditional Bangladeshi recipe for a classic curry of fish in a lightly-spiced spinach gravy base flavoured with clementine orange peel. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Clementine Fish Curry.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
2
Rating: 
Tags : CurrySpice RecipesBangladesh Recipes
Hilsa would be used as the primary choice of fish for this in Bangladesh, but any firm white fish works. I have used cod here, but feel free to make your own substitution.
Ingredients:
For the curry:
2 tbsp vegetable oil
2 garlic cloves, crushed
1 small onion, chopped
2 green chillies, split lengthways
1 tbsp tomato purée
1 tsp turmeric
½ tsp chilli powder
½ tsp curry powder (
Madras would be appropriate)
3 clementines, peel only
400g (14oz) white fish fillet, cut into bite-size chunks
large handful fresh coriander leaves
fine sea salt
For the spinach:
180g (6oz) spinach, rinsed
2 garlic cloves, crushed
Method:
For the curry: place a large, lidded, pan over medium heat and add the oil. Once the oil is hot, add the garlic and onion and cook until softened. Scatter over 1 tsp salt and if the onions start to stick to the pan add a few splashes of water.
Add the chillies and tomato purée and cook for 2 minutes more then add the turmeric, chilli powder and curry powder along with a little water. Continue cooking for 5–7 minutes, or until the oil rises to the surface.
Meanwhile, thinly-slice the clementine peel and add it to the pan with 200ml (4/5 cup) water (or clementine juice). Cook for 10 minutes, or until the peel has softened and melted down.
Now add the cod, stir to mix with the other ingredients, then put the lid on the pan. Cook for a few minutes, or until firm, white and cooked through. Remove from the heat and add the coriander.
For the spinach, rinse then place in a large pot with the garlic and a pinch of salt. Dry steam on a low heat for 3 minutes, until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture adhering to it to steam it and cook the garlic.
Serve the fish curry with the spinach on the side.
