Posted by: Rachael | April 21, 2008

using up freezer food

Free fish. Free FRESH fish, no less. But too much fish to eat in one sitting so some of it was turned into free frozen fish. I cannot imagine why it has sat in the freezer for so long that we can no longer remember which of our fishy friends gave it to us, but it has. And now that J12 and K10 have cooked it up, I cannot imagine why we waited so long to encourage them to do so. It smells divine – not at all fishy šŸ˜‰

A recipe of this magnitude will easily serve a dozen people. Usually my children have to double or treble recipes we make – they are now doing the home educating fraternity a great service by providing large recipes with which children-from-small-families can practise their division!

2kg boneless firm fish fillets and potatoes (we had 700g fish, 1.3kg potato)
Cube the potaotes and boil until almost-but-not-quite-cooked
Cut the fish into not-too-small-pieces and set aside

2T tamarind paste
a small amount of hot water
Soak paste in water to dissolve it

olive oil
2 large onions, finely chopped
10 cloves garlic, crushed
4t fresh ginger, grated
Fry up gently for 10 minutes

10 smallĀ dried redĀ chillies
2T coriander seeds
4t cumin seeds
2t ground turmeric
1/2t chilli powder
2/3C dessicated coconut
Dry fry over a medium heat for two minutes. Grind finely.

1 can coconut cream
4 tomatoes, chopped (we used up some homemade salsa instead)
2T white vinegar
10 sage leaves (curry leaves would be better, but we didn’t have any)
2C water
Add all these ingredients with the tamrind paste to the onion mixture and simmer gently for ten minutes, stirring frequently. Add the fish and potatoes and cook, covered, over a low heat for ten minutes or until cooked through.

It’s too late now, but we decided lemon grass would have been a good addition and we have great stands of it growing in the garden. Next time. With the rest of the freezer fish.





  1. […] It was this salsa that went in last night’s curry! […]

  2. Awesome frozen fish recipe. I will be adding that to my recipe book. Yum.

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