Basic Fish Curry.
Ingredients.
40g / 1 1/2 oz of ghee or 3 tablespoons of oil.
2 onions, chopped.
25g / 1oz of ginger root, peeled and crushed.
4 garlic cloves, peeled and crushed.
1/2 a teaspoon of turmeric.
1 teaspoon of chilli powder.
1 teaspoon of ground cumin.
1 teaspoon of ground coriander.
1 teaspoon of garam masala.
450g / 1 lb of white fish fillets, cut into 2.5cm / 1 inch pieces.
400g / 14oz of tinned tomatoes.
1 teaspoon of salt.
1 red chilli halved and deseeded.
For the garnish.
1 green pepper, deseeded and finely chopped.
Finely chopped fresh coriander leaves.
Method.
1. Heat the ghee or oil in a large saucepan and fry the onion.
2. Add the ginger, garlic, turmeric, chilli powder, cumin, coriander and garam masala and fry for 15 seconds.
3. Add the fish pieces and stir gently.
4. Add the tomatoes, salt and chilli, cover and simmer gently for 5 to 10 minutes or until the fish is tender. Remove from the heat, add the green pepper and chopped coriander, remove the chilli pepper if prefered and serve.
Serves 4 to 6.
