Monday, July 21, 2008
Light Fish Curry
Ingredients
200g filet of any white fish, cut into medium pieces
1 med red onion, sliced thin
1 tsp turmeric
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 med dried chili
150ml coconut milk (1 small can)
salt to taste
lemon
optional: curry powder, chili powder
How to make Light Fish Curry
Coat fish with 1/2 tsp turmeric, set aside.
Heat saucepan and toast mustard and cumin seeds until fragrant. Remove.
Add 1 tsp oil, and when hot, add dried chili, and half the sliced red onions.
Stir a few times, and add remaining turmeric, and toasted mustard and cumin seeds.
When onions have softened, add coconut milk, and turn heat down to medium.
When mixture is at a gentle boil, add fish.
Turn heat up to med-high, taking care not let the coconut milk boil excessively and break.
Once curry starts to boil gently, turn heat down to med-lo, and add remaining sliced onions. You may thin the curry with a little water if the coconut milk is very thick.
When fish is cooked, season with salt to taste.
Optional: add curry powder and/or chili powder if you prefer a stronger taste.
Serve over rice. Squeeze generous amounts of fresh lemon juice and eat up!
