EAST AFRICAN FISH CURRY

Recipe Jules Mercer

House and Leisure Food - - WINTER WARMTH -

3T veg­etable oil 1 onion, finely chopped 2 gar­lic cloves, crushed a 5cm piece of fresh ginger,

peeled and grated 2T medium curry pow­der 2T tomato paste 1 or 2 fresh chillies, finely

chopped (as de­sired) juice of 2 limes 400ml co­conut milk 1kg whole, firm, salt-wa­ter

fish (such as yel­low­tail) olive oil salt and milled black pep­per fresh co­rian­der leaves,

to serve

Serves 4

Pre­heat the oven to 220°C. Heat the oil in a saucepan and cook the onion un­til it is translu­cent. Add the gar­lic, ginger, curry pow­der, tomato paste and chillies, and cook for a few min­utes fur­ther, then add the lime juice and the co­conut milk. Sim­mer the mix­ture for 15 to 20 min­utes un­til re­duced and thick­ened.

While the sauce is cook­ing, place the whole fish on a bak­ing tray. Driz­zle olive oil on top, and sea­son with salt and pep­per. Bake the fish for 10 min­utes, then re­move and pour the hot sauce over it. Re­turn the fish to the oven and bake for a fur­ther 10 to 15 min­utes (depend­ing on its size). Sprin­kle fresh co­rian­der on top and serve with fra­grant rice.

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