Fish curry
Add chopped green chilies, 1 tsp. or more hot chili powder, 1/2 tsp. curcuma or a dash of saffron ( if you use saffron, add after the tomatoes), 1/4 tsp. cumin, 1/4 tsp. cinnamon. Saute until fragrant.
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Fish curry |
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| Chop
one medium onion, a small to medium piece of ginger, and 2-4 cloves
of garlic.
Saute in a little vegetable oil, together with 1/2 green bell
pepper very finely chopped . Add chopped green chilies, 1 tsp. or more hot chili powder, 1/2 tsp. curcuma or a dash of saffron ( if you use saffron, add after the tomatoes), 1/4 tsp. cumin, 1/4 tsp. cinnamon. Saute until fragrant. |
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| Add one tin of canned chopped tomatoes, an equal amount of coconut milk, salt and pepper, simmer for 20 minutes, add about 500 - 750 g white fish of your choice in pieces and simmer on low flame until done. Be careful not to overcook fish, or it will get dry. | ||||
| Serve with plain Basmati rice. | ||||
| Variation: | ||||
| Leave out the saffron from curry and serve fish with saffron rice or saffron pilaf with peas. | ||||
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