one medium onion, a small to medium piece of ginger, and 2-4 cloves
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.
|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.|
|Leave out the saffron from curry and serve fish with saffron rice or saffron pilaf with peas.|