- 2 tablespoons oil
- 1 teaspoon fenugreek
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 onion, peeled and sliced
- 2 red finger-length chillies, cut lengthwise
- 1 sprig curry leaves
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ teaspoon ground white pepper
- 1 teaspoon salt
- 1 ripe tomato, quartered
- 750 ml (3 cups) thin coconut milk
- 500 g (1 lb) fish steaks, sliced thickly
- 250 ml (1 cup) thick coconut milk
1 Heat the oil in a wok over medium heat and stir-fry the fenugreek, mustard and cumin seeds until aromatic, about 4 minutes.
2 Add the onion, red chillies and curry leaves and stir-fry until lightly browned, about 2 minutes.
3 Stir in the turmeric and cumin, pepper, salt, tomato and thin coconut milk. Bring to a boil and simmer for about 5 minutes.
4 Add the fish steaks and thick coconut milk and return to the boil. Simmer, stirring occasionally, until the fish is cooked, about 7 to 8 minutes, then serve.
Serves 4
Preparation time: 15 mins
Cooking time: 20 mins
0 comments :
Post a Comment