ZANZIBAR FISH CURRY
500 g hake, skinned and filleted
salt and freshly ground black pepper to taste
3 teaspoons curry powder (use mild, medium or as hot as you can handle)
2 cloves of garlic, finely grated
2 cm piece of fresh ginger, peeled and grated
4 tablespoons olive oil
1 onion, finely chopped
1 sweet red pepper finely chopped
1 x 400 g can whole Italian tomatoes
½ cup full fresh coriander, chopped and a few stalks for garnish
juice of 2 limes or 1 lemon
¾ cup coconut milk
Rice or naan to serve with
Cut the hake into fairly large cubes. Mix the fish with the seasoning, curry powder, garlic and ginger and set aside. Heat 3 tablespoons olive oil in a large pan or non stick wok. Add the onion and pepper and cook gently until soft but still pale. Add the remaining oil and the fish. Stir to coat well and simmer for 3 min. Add tomatoes, coriander and half the lime juice and simmer uncovered for 5 min or until slightly reduced. Pour in the coconut milk and simmer for 5 min or until the fish is cooked. Add the remaining lime juice and check the seasoning. Garnish with left over coriander and serve with rice or naan.
Photo: Elsabie Templeton
Gemaak met hoenderboudjies – Foto: Rina Kleinhans
geskuif
Baie baie lekker, ek het dit met hoender gemaak en sal dit beslis weer maak, ek het net 2 teel kerrie gebruik en 1 teel borrie, en het op die einde my sous bietjie dikker gemaak met maizina, maar dit is regtig heerlik.. geniet