TOMATO-AND-YO­GHURT FISH CURRY WITH GREEN BEANS AND IN­DIAN FRIED BREAD

Woolworths TASTE - - Food To Share -

Serves 4

EASY

Prepa­ra­tion: 40 min­utes Cooking: 1 hour

cumin seeds 1T co­rian­der seeds 1T star anise 2 cin­na­mon stick ½ ghee 2T cherry toma­toes 2 x 400 g cans fresh curry leaves 5 sprigs tomato paste 3T gar­lic 1 clove, crushed su­gar 2t salt ½t full-cream yo­ghurt 1 cup hake fil­lets 2 x 450 g, cubed green beans 350 g, blanched red onion, sliced, for serv­ing

Rosa toma­toes, halved, for serv­ing fresh co­rian­der, for serv­ing red chilli, sliced, for serv­ing

For the fried bread: whole­wheat flour 240 g salt 1–2 t wa­ter 11⁄ 3 cups ghee 2 cups black onions seeds, for sprin­kling

1 Dry fry the spices for 1–2 min­utes in a hot pan un­til fra­grant, then grind us­ing a mor­tar and pes­tle or spice grinder. 2 Melt the ghee in a large saucepan, then add the ground spices and fry for 5 min­utes over a low heat, tak­ing care not to burn them. 3 Add the cherry toma­toes, curry leaves, tomato paste, gar­lic, su­gar, salt and 1 cup wa­ter. Re­duce the heat and sim­mer for 30–40 min­utes. If the sauce gets too thick, add more wa­ter. 4 To make the fried bread, com­bine the flour and salt, then grad­u­ally add the wa­ter and mix to form a dough. Once all wa­ter is added, tip out onto a flour-dusted sur­face and knead for 5–10 min­utes. Set aside for 30 min­utes. 5 Melt the ghee in a pan. Roll out the dough into flat, round discs no big­ger than 10 cm in di­am­e­ter and fry in batches in the ghee un­til crispy and golden. Drain on kitchen pa­per and sprin­kle with black onion seeds. These breads are great for mop­ping up the sauce. 6 Stir the yo­ghurt into the curry sauce and sim­mer for a fur­ther 5–10 min­utes and sea­son to taste. Add the hake and poach for 10 min­utes. Serve hot with the green beans, red onion, toma­toes and fried bread, gar­nished with co­rian­der and chilli. FAT-CON­SCIOUS, HEALTHCONSCIOUS

WINE: Bergsig Gewürz­traminer 2018

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