Fish Curry

Fish curryserve with pilau rice

Fish Curry
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Ingredients
  • 6-8oz (200g) firm white fish (Coley/Firm Fish)
  • 2 tbsp Groundnut or Sunflower Oil
  • 1 medium Onion
  • A small knob of ginger
  • 2 cloves of Garlic
  • 1/2 teaspoon Chilli powder
  • 1/2 teaspoon Salt
  • 1’2 teaspoon Coriander powder
  • 1/4 teaspoon Mustard seed
  • 1 teaspoon Lemon Juice
  • 2 tablespoons Fresh Coriander
  • 1 tablespoon Tomato Puree
  • 3/4 pint or 450ml water
  • 2 fl. oz or 60ml Single Cream
  • Marinade:
  • Small knob of Ginger
  • 1 teaspoon Garlic
  • 1/2 teaspoon Chilli powder
  • 1/2 teaspoon Salt
  • 1 tablespoon fresh Coriander
  • 1 tablespoon Olive or Sunflower oil
  • 2 tablespoons Lemon juice
Instructions
  1. For the marinade finely chop the ginger and garlic. Add all the marinade ingredients together, coat the fish and set aside.
  2. Finely chop the onion. Heat the oil in a saucepan add the onion and cook until golden brown. Meanwhile finely chop the ginger and garlic. Add to pan with the rest of the spices and cook for about a minute.
  3. Then add the lemon, fresh coriander and tom puree. Stir fry for about 2 minutes over a low heat.
  4. Add 1/2 pint /300ml water and cook until water is absorbed.
  5. Heat the fish under a medium grill for about 10 mins turning once.
  6. Add the remaining water to sauce and cook for a minute or two.
  7. Add the cream stirring continuously and then add the fish.
  8. Cook for a further 5 min over a low heat.
  9. Transfer to serving dish.