10 minutes Cooking time:
Really mild, very easy to prepare fish curry.
Method of preparation / cooking
Roughly chop the celery and bok choi.
Slice the fish into large chunks - see photo.
crush garlic and grate ginger.
Heat oil on medium heat. Add the garlic, ginger, curry powder, chilli powder and salt, and stir into a paste.
Add the celery and hot water first, turn up the heat and let it simmer for a few minutes. Then add the bok choi, and cook for a further 5-6 minutes (keep the water simmering, but not full heat, and cover so that you don't lose the liquid to evaporation).
Lastly, turn heat down to medium, stir in the fish and then cover again so that the heat is more evenly distributed and you don't lose all the liquid.
Stir a few times but only cook until the fish has gone opaque. Usually 5 minutes MAX. If you cook for too long, the fish will flake and not be deliciously firm and tasty.
Once done serve immediately. The liquid will make a spicy soup at the bottom of the bowl.