 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
From Leith's Cookery Bible - at last I found the fish curry I like - any firm white fish will do for this curry. Be very careful not to overcook the fish as it will begin to fall apart and look unattractive. It is a fairly mild curry but it can be made hotter by using an extra green chilli. Remove the seeds of the green chilli under cold running water. Ingredients:
675 g fish, filleted and skinned |
1/2 inch piece fresh ginger, slivered |
1 garlic clove, crushed |
suflower oil |
1 large onion, sliced |
1 green pepper, deseeded and chopped |
1 green chili, deseeded and chopped |
5 ml ground cumin |
5 ml ground cinnamon |
5 ml turmeric |
water |
110 g greek yogurt |
fresh mint |
Directions:
1. Cut the monkfish into 1 inch cubes.
2. Fry the fish in a non-stick pan in a little sunflower oil with the ginger and garlic. Remove from the pan.
3. Add the onion, pepper and green chilli and allow to soften without browning for 2-3 minutes. Add the dry spices and cook for a further 2 minutes. Stir reguarly and add a little extra oil if they are getting too dry.
4. Take the pan off the heat. Return the fish, ginger and garlic. Add enough water to half cover the fish and vegetables and bring grandually up to the boil. Season well. Simmer for 10 minutes., Remove the fish with a slotted spoon. Reduce the sauce, by boiling rapidly to a syrupy consistency.
5. Beat the yohurt with a little water, add some of the hot fish juices, mix well and return to the pan. Bring up to the boil but do not allow it to get too hot. Return the fish to the saucepan.Pile into a warm serving dish and serve decorated with roughly chopped fresh mint.
|
|