Friday was good Friday. Traditionally the Friday before Easter is known as good Friday and if your keeping with Easter tradition then meat is off the menu. I have to say that for the life of me I can’t remember where the tradition of eating fish on a good Friday comes from and I really should do as I spent most of my childhood Sunday mornings at church in Sunday school.
After an good googling I am still non the wiser as to why Good Friday is a meat free day, but as I do love fish and sea-food, and as we don’t have meat everyday I don’t mind giving up meat for one day. Its also a good excuse to have a dish I have wanted to cook for the last couple of weeks.
I had wanted to cook this earlier in the week but being busy I kept running out of time. It worked out well though as we had a non-traditionally traditional Good Friday with a lovely Goan style curry.
preparation time: 5 – 10 minutes
Cooking time: 20 – 25 minutes
Ingredients for 2 people.
4tsp Garam masala
1tsp ground cumin
1tsp ground ginger
1/2tsp of ground turmeric
1tsp paprika or chilli powder
1 400ml can of coconut milk
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1 green pepper, roughly chopped
a big handful of green beans, chopped
300g firm white fish, I used cod but haddock would work just as well.
rice for two to serve.
Rinse your rice in a sieve and pop in a saucepan. Cover with water to about 1inch deep and cook over a medium heat for 20 minutes. Wash the veggies and prepare the onion, garlic, peppers and green beans.
Heat the 2 – 3tbsp of vegetable oil in a large pan. (Some recipes recommend olive oil in curries but I think that’s a bit odd and the flavour doesn’t go with a curry). Add the spices, (garam masala, ground ginger, cumin, turmeric and chilli powder or paprika). Cook the spices over a medium heat for 2 minutes to flavour the oil before adding the onion and garlic. Continue to cook over a medium heat for around 5 minutes until softened. Now add the peppers and green beans and cook for 2 minutes.
Pour in the coconut milk, stir in and bring to a simmer for 5 minutes. Whilst that is simmering skin the fish and chop it into bite sized chunks. Add the fish and continue to simmer of for 5-8 minutes, or until the fish is flaky.
Serve with the rice and there you have a nice take on the traditional Good Friday dinner.
- Quick Korma. (russellskitchen.wordpress.com)
- Good Friday Recipe: Tilapia with Lemon and Fresh Herbs (alicecorrine.com)