From the kitchen
Camel Milk Fish Curry
White fish simmered in a mildly spiced curry, finished with camel milk instead of coconut milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 tbsp neutral oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 1 cup tomato purée
- 1/2 cup water, plus more if needed
- 3/4 cup pasteurized camel milk
- 1 1/2 lb firm white fish, in 1 1/2-inch cubes
- 1/2 tsp fine salt
- 2 tbsp chopped cilantro
Method
- Heat oil in a wide saucepan over medium heat. Cook onion with salt 6 to 8 minutes until soft.
- Stir in garlic, ginger and curry powder 30 seconds. Add tomato purée and water; simmer 8 to 10 minutes until slightly reduced.
- Remove from direct heat and gradually stir in milk. Return to low heat until barely simmering.
- Add fish in an even layer. Cook gently 6 to 10 minutes, spooning sauce over it without vigorous stirring, until pieces reach 145°F and flake.
- Taste, add cilantro and serve immediately.
Cook with confidence
Before you start
Before you start
Use firm boneless white fish cut into even 1 1/2-inch pieces. Milk enters before the short fish poach; keep the sauce at a bare simmer to reduce separation and protect fragile fish.
Serving and keeping
Refrigerate within 2 hours for up to 2 days. Reheat to 165°F without prolonged boiling.
Poach, Don't Stir
Nestle fish cubes into sauce and cook 8 to 10 minutes. Stirring aggressively breaks delicate cooked fish.
Troubleshoot
- Fish breaks: stirred too much or overcooked.
- Sauce thin: tomato under-reduced.
- Milk splits: heat too high.
- Raw spice: curry powder not toasted.
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