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Great
Recipes - Kashmir Coconut Fish Curry Recipe
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Kashmir Coconut Fish
Curry Recipe
Ingredients
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30ml/2 tbsp vegetables oil
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2 onion, sliced
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1 green pepper, seeded and sliced
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1 garlic clove, crushed
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1 dries chili, seeded and chopped
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5ml/1 tsp ground coriander
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4ml/1 tsp ground cumin
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2.5ml/1/2 tsp ground turmeric
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2.5ml/1/2 tsp hot chili powder
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2.5ml/1/2 tsp garam masala
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15g/1/2 oz plain flour
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115g/4 oz creamed coconut, chopped
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675g/1 1/2 lb haddock fillet, skinned and
chopped
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4 tomatoes, skinned, seeded and chopped
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15ml/1 tbsp lemon juice
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30ml/2 tbsp ground almonds
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30ml/2 tbsp double cream
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fresh coriander sprigs, to garnish
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Nan bread and boiled rice, to serve
Serves 4
Method:
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Heat the oil in a large saucepan and add the onions,
pepper and garlic. Cook for 6-7 minutes, until the
onions and pepper have softened. Stir in the chopped
dried chili, all the ground spices, the chili
powder, garam masala and flour, and cook for 1
minute.
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Dissolve the coconut in 600ml boiling water and stir
into the spicy vegetable mixture. Bring to the boil,
cover and then simmer gently for 6 minutes.
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Add the fish and tomatoes and cook for 5-6 minutes,
or until the fish has turned opaque. Uncover and
gently stir in the lemon juice, ground almonds and
cream. Season well, garnish with coriander and serve
with Nan bread and rice.
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