BUTTER FISH
¼ teaspoon Cayenne pepper, or to taste
250 ml Cream
60 ml Plain yogurt
250 ml Tomato puree
1 Bay leaf
5 ml Ground cumin
5 ml Chilli powder
10 ml Garam masala
15 ml Ginger and garlic paste
10 ml lemon juice
1 Onion, finely chopped
30 ml Oil
30 ml butter
1 pinch Salt
1 pinch black pepper
500 gram Tilapia fillets (bream/kurper)
Heat 15 ml oil in a large saucepan over medium high heat.
Sautè onion until soft and translucent.
Stir in butter, lemon juice, ginger & garlic paste, 10 ml garam masala, chilli powder, cumin and bay leaf.
Cook, stirring, for 1 minute.
Add tomato puree, and cook for 2 minutes, stirring frequently.
Stir in yoghurt and cream.
Reduce heat to low, and simmer for 10 minutes, stirring frequently.
Thicken with maizena if neseccary.
Season with salt and pepper.
Add fish and cook (about 6 minutes).
Photo: Elize de Kock
