Sunday, June 24, 2012

Fish Curry with Spicy Vegetables


Ingredients

Fish Curry
400gr White Fish, cubed
1 Onion
1 Clove Garlic
1 Cm Chopped Fresh Ginger
1 Can Tomatoes
1 Tsp Ghee
1/2 Tsp Dried Chilli Flakes
1 Tsp Tamarind paste
125 ml Coconut Milk

Spice Mix
2 TBSP Ground Corriander
1 TBSP Ground Cumin
1 Tsp Black Pepper
1/2 Tsp Tumeric
1/2 Tsp Ground Chilli

Spicy Vegetables
1 Tsp Mustard Seeds
1 Tsp Cumin seeds
1 Tsp Ghee
1 Carrot
1 handful of green beans
1 Cl garlic

Method

Fish Curry
Fry Onions in the Ghee until they are just starting to brown then add the garlic, ginger and chilli flakes and cook for a minute or two more.
Add the spice mix to the pan and fry until they become fragrant.
Put the fried onion mix into a food processor and add the tomato, coconut milk and tamarind and blend into a paste.
Cook the paste in a pan until the tomato is cooked out (you'll be able to taste when the tomato is cooked, about 5 minutes).
Add the fish and simmer until the fish is cooked.

Spicy Vegetables
Lightly steam the carrot and beans.
Heat the ghee and add the cumin and mustard seeds.
Cook until they "pop"
Add the vegetables and garlic and lightly fry.

Serve with rice.