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East African style fish curry on Basmati rice

East African style fish curry on Basmati rice

"Can't stop eating” is the phrase that comes to mind when this dish is served.

  • Serves: 6
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. Dust the fish lightly with the flour. Heat oil and fry the fish steaks until lightly brown. remove and keep warm.
    2. Add onions, garlic, ginger and chillies to the pan and saute until onions are soft.
    3. Add curry powder, turmeric and curry paste, cook for 5 minutes.
    4. Add remaining ingredients except coriander, simmer gently for 10 minutes.
    5. 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.
    6. Gently fold through the coriander leaves. Serve on Spekko India Gate Classic Basmati Rice.

     

    From the Spekko kitchen

    • Fresh or frozen fish can be used.
    • Serve on the day that you are cooking this dish.