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onions tomatoes garlic Sherry Fish CORRIANDER LEAVES coconut milk tomato paprika ground black pepper green ground salt olive oil lime
Viewed: 87 - Published at: a year agoIngredients
- 2 large Onions
- 4 ripe tomatoes
- 5 finely chopped garlic
- 1 kg Sherry Fish
- 1 bunch corriander leaves
- 1 3/4 cup Coconut milk
- 2 1/2 tbsp tomato paste
- 2 tsp paprika, curry powder, garam masala and tumeric
- 1/2 tsp ground black pepper, chilli flakes
- 1 green chilles and bell peppers
- pinch ground cloves and ground ginger
- 1 salt
- 3 cup olive oil
- 1/2 cup lime or lemon juice
Method
- Marianet all spices and lemon juice with the fish for 10 minutes.
- Spare a bit of curry powder and paprika as it will be used in the curry.
- Shallow fry fish in the olive oil and keep aside.
- In another deep pan sautee onions and garlic until golden brown.
- Add chopped tomatoes and tomatoe paste and stir.
- As it thickens add the coconut milk and leave to simmer for 5 minutes
- Add the rest of the curry powder, paprika and chopped corriander leaves, bell peppers and the green chilles to the mixture.
- Add the fried fish gently and do not stir.
- Simply pick the deep pan and shake gently to make sure all the fish is covered in curry.
- Put the lid on and simmer in low heat for 15 minutes.
- Add salt to taste.
- Serve hot with boiled rice or Naan bread.
