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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I served this delicious curry at my 30th birthday. You can use any white fish fillets that keep their shape well. I used economic frozen fish. This recipe will yield a lot of sauce :), so serve over basmati rice. You'll find coconut vinegar in Asian stores. You will need to marinate the fish for at least 30 minutes. It is included in the cooking time. This curry freezes well, but you will have to use fresh fish then. Ingredients:
1/4 cup lemon juice (60 ml) |
1/4 cup coconut vinegar (60 ml) |
2 teaspoons cumin seeds |
1 teaspoon ground turmeric |
1 teaspoon cayenne pepper |
1 teaspoon salt |
2 lbs white fish fillets (1 kg, should hold well together) |
1/4 cup oil (60 ml) |
1 large onion, chopped |
3 large garlic cloves, minced |
2 tablespoons grated fresh ginger |
1 teaspoon black mustard seeds |
1200 g chopped canned tomatoes (1.2kg /2 1/2 lbs) |
2 small green chilies, deseeded and chopped |
2 tablespoons palm sugar, grated (or brown sugar) |
3 -4 tablespoons chopped fresh coriander |
Directions:
1. Mix all ingredients for the marinade in a bowl.
2. Check if all bones are removed from the fish fillets. If not, use a pair of tweezers.
3. Cut the fish into 1x4 inches pieces (2.5x10cm) and marinate for 30 minutes at room temperature or longer in the fridge.
4. Heat a wok on high temperature, put in oil. Reduce heat to the lowest temperature and add chopped onion, garlic and mustard seeds. Cook on very low heat for 5 minutes or more, stirring frequently.
5. Add fish fillets, marinade, tomatoes, chillies, and palm sugar (or brown sugar). Add a lid and cook for 10-15 minutes. Fish is cooked if it can easily be parted with a fork.
6. Serve over basmati rice and sprinkle with the fresh coriander.
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