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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Faster, I'm Starving; 100 Dishes in 25 Minutes or Less by Kevin and Nancy Mills. This is a new cookbook I found at my library and I wanted to post this before I return the book. The blurb in the book states that the author's Mom got this recipe from her hairdresser, Ruki, who is from the Lahore region of Pakistan. Ingredients:
1 1/2 lbs catfish, can use tilapia and snapper too |
1 medium onion |
1 large tomato |
1 medium green bell pepper |
2 tablespoons olive oil, can use corn oil |
1 teaspoon bottled crushed garlic |
1/2 teaspoon ground ginger, can use 1 tsp. bottled fresh ginger |
1 teaspoon paprika |
1 teaspoon coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
Directions:
1. Cut the fish into 2 pieces.
2. Peel the onion and cut into 1/4 slices. Cut the pepper and tomato in half and remove and discard seeds and stems. Cut the pepper and tomato into 1/2 pieces and set the veggies aside.
3. Put 1 tablespoons of the oil into a large frying pan or wok and begin heating over medium-high heat.
4. Add the fish and cook for 5 minutes, stirring occasionally. Remove from heat and transfer the fish and any liquid to a bowl.
5. Add the remaining oil to the pan and begin heating over medium-high heat. Add the onion, tomato and bell pepper and cook about 5 minutes, stirring occasionally, or until veggies begin to soften. Add the spices and mix well.
6. Return the partly cooked fish to the pan and stir gently so it is covered with sauce. Turn the heat down to medium, cover and cook for 5 minutes.
7. Serve immediately or set aside until ready to eat, then reheat briefly.
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