East African style fish curry on Basmati rice
"Can't stop eating†is the phrase that comes to mind when this dish is served.
Ingredients
- 750 g hake or cape whiting steak
- 15 ml (1 tbsp) cake flour
- 45 ml (3 tbsp) oil
- 2 onions, chopped
- 2 cloves garlic, crushed
- 15 ml (1 tbsp) grated fresh ginger
- 2 chillies, chopped
- 15 ml (1 tbsp) curry powder
- 45 ml (3 tbsp) curry paste
- 10 ml (2 tsp) turmeric
- 1 X 65 g can tomato paste
- 4 tomatoes, peeled and chopped
- 250 ml (1 cup) coconut cream
- salt and pepper, to taste
- chopped fresh coriander
- Spekko India Gate Classic Basmati Aromatic Rice to serve
Method
- Dust the fish lightly with the flour. Heat oil and fry the fish steaks until lightly brown. remove and keep warm.
- Add onions, garlic, ginger and chillies to the pan and saute until onions are soft.
- Add curry powder, turmeric and curry paste, cook for 5 minutes.
- Add remaining ingredients except coriander, simmer gently for 10 minutes.
- Return fish to sauce, bring to the boil and then turn down the heat and simmer gently for 15 minutes or until fish is cooked.
- Gently fold through the coriander leaves. Serve on Spekko India Gate Classic Basmati Rice.
- Fresh or frozen fish can be used.
- Serve on the day that you are cooking this dish.
From the Spekko kitchen