Entree: Antarctica – National Cuisine – Icefish Curry (A mild coconut-based curry made with delicate Antarctic icefish fillets and aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) icefish fillets, skinned and cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (8 oz / 225 g), diced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (16 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 cup (240 ml) diced tomatoes (canned or fresh)
- 14 oz (400 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 2 small potatoes (8 oz / 225 g), peeled and cut into 3/4-inch (2 cm) cubes
- 1 tbsp (15 ml) lime juice
- 1 small hot pepper, sliced (optional)
- 2 tbsp (8 g) fresh cilantro, chopped
- Salt and freshly ground black pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté until translucent, 5–7 minutes.
2. Add the garlic and ginger and cook 1 minute more until fragrant. Stir in curry powder, turmeric, and cumin and cook 30 seconds to bloom the spices.
3. Add diced tomatoes, coconut milk, and fish stock or water. Bring to a gentle simmer, then add the cubed potatoes. Cook until potatoes are nearly tender, about 12–15 minutes.
4. Gently add the icefish pieces to the simmering curry, submerging them in the sauce. Simmer very gently until the fish is opaque and flakes easily, about 6–8 minutes; avoid vigorous boiling to keep the fish from breaking apart.
5. Stir in lime juice, adjust salt and pepper to taste, and remove from heat. Sprinkle with chopped cilantro and sliced hot pepper if using. Serve hot with steamed rice or crusty bread.