- 4 tablespoons oil
- 8 cloves
- 8 cardamom pods
- 2 short cinnamon sticks
- 2 onions, peeled and sliced
- 2 sprigs curry leaves
- 2 cloves garlic
- 2 cm (¾ in) ginger, pounded to a paste
- ½ teaspoon turmeric powder
- 1½ tablespoons chilli powder
- 1½ tablespoons coriander powder
- 1 teaspoon cumin powder
- 4 tablespoons grated fresh coconut ground into a fine paste with 100 ml (1/3 cup) water
- 500 ml (2 cups) thick coconut milk or water
- 125 g (½ cup) diced tomatoes or canned tomatoes
- ½ tablespoon salt
- 25 g (½ cup) chopped coriander leaves
- 500 g (1 lb) swordfish or shark cutlets, cut into chunks (substitute with any oily fish)
1 Heat the oil in a wok over medium heat and stir-fry the cloves, cardamoms and cinnamon sticks until aromatic, about 3 to 4 minutes. Add the onions and curry leaves and stir-fry until golden brown, about 2 minutes.
2 Stir in the garlic-ginger paste, chilli powder, coriander, cumin and ground coconut. Stir-fry over low beat until the oil separates, about 3 minutes.
3 Stir in the coconut milk (or water), tomatoes, salt and chopped coriander and bring to a boil. Add the fish pieces to the curry, return to the boil and simmer until the fish is done, about 8 to 10 minutes.
Serves 4
Preparation time: 15 mins
Cooking time: 15 mins
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