What happens when you have a bunch of ingredients in the fridge and you don’t know what to cook? Search for a recipe that can accommodate all of the pieces you have! That’s how this yummy fish curry came to be. Feel free to experiment in your own kitchen too. 🙂
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($7.50 total)
Leftover sole fillet – free
1 onion, chopped – $0.50
2 tbsp olive oil – $0.20
4 cloves garlic, chopped – $0.15
1 tsp each cumin, ginger, turmeric, curry powder, chili powder – $1.40
1/2 cup dried coconut – $0.33
1 15 oz can tomato sauce – $0.67
1 large zucchini, sliced – $0.78
3 medium potatoes, chopped – $0.54
Salt and pepper to taste
Directions for Fish Curry
1. In a large pot, heat the olive oil over medium high heat, then add the chopped onion, garlic, spices, and coconut. Cook for 5-10 minutes until onion is soft and spices smell fragrant.
2. Stir in the tomato sauce, potatoes, zucchini, salt and pepper. When it starts to bubble, turn the heat down to a simmer and cook for about 30 minutes, stirring occasionally to prevent burning on the bottom.
3. When the zucchini are soft, stir in the cooked fish, and the curry is ready to go! Taste it one more time for salt/sugar/acid, adjust if needed, and then serve in comforting bowls of yumminess.
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 2 = 4-6 servings
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 2 = decent meal
- Environmental impact: 1 = wowzers (fish flown in from overseas)
- Nutritional value: 3 = optimal nutrition
- TOTAL: 14/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!