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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Creamy fish curry Ingredients:
5 g olive oil |
40 g onion |
1 clove garlic |
260 g eggplant |
1 tsp curry powder |
80 g raw tuna |
25 g ginger root |
1 tsp turmeric |
75 g vegetable stock cube |
200 ml water |
50 g coconut milk |
15 g chopped cilantro |
50 g uncooked rice |
Directions:
1. Optional Step (but seriously worth it) - on a dry pan, heat a teaspoon of coriander seeds and a teaspoon of cumin seeds, until fragrant (not burned). grind with a mortar and pestle and add a teaspoon or two to the curry when you add the other spices.
2. Heat the olive oil in a pan add the aubergine and fry for a few minutes before adding the onion and garlic and a chopped red or green chilli. Allow to soften for a few minutes
3. add the fish pieces, curry powder, ginger (grated or finely chopped) and turmeric. Stir to mix the spices.
4. boil the water and add to the stock cube and dissolve. Add to the curry.
5. Simmer for 20 minutes, adding more water if necessary. Stir in the coconut milk (or low fat creme fraiche or plain yoghurt)
6. Cook the rice and serve with the curry with chopped coriander sprinkled on top
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