Cooking With Bibi Aysha
Topic: Fish recipes
Recipe of the week: Sri Lankan Hake Fish Curry
Serves 4
INGREDIENTS:
-4 fillets of fresh hake fish
-2 tblsp oil
-1 large onion, finely chopped
-2 medium-sized tomatoes, grated
-1 tsp mustard seeds
-1 tsp cumin seeds
-6 or 8 fresh curry leaves
-1 tblsp green masala. Can add more if you prefer
-1 inch piece of ginger, peeled & grated
-2 cloves of garlic, crushed
-1 tsp turmeric powder
-salt to taste
-2 or 3 tblsp of Tamarind/Aamli chutney
-300ml water
-400ml coconut milk
Garnish:
– fresh red & green whole chillies, chopped
– Coriander leaves, chopped
METHOD:
1.Heat oil in a large pan then add the onions and cook until lightly golden.
2.Now add the mustard seeds, cumin seeds and curry leaves then stir and cook for 2 minutes.
3.Add the green masala, ginger, garlic, turmeric powder and salt to taste.
4.Throw in the grated tomatoes and cook for 5 minutes.
5.Now add the water and the coconut milk into the pan and bring to a boil then lower heat and simmer for 3 minutes.
6.Add the Tamarind chutney into the curry and allow to cook for 2 minutes while stirring.
7.Place the hake fish fillets into the curry and cook for 5 minutes turning over only once.
8.Garnish with fresh, chopped coriander leaves and fresh, chopped red and green whole chillies.
Serve with Basmati Rice or Couscous and Enjoy!
