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Ingredients : Serves 4
500
g firm fish fillet
1
teaspoon ground turmeric
1 teaspoon salt
1 large onion, chopped roughly
3
cloves garlic
2
teaspoons finely chopped fresh ginger
1 medium size ripe tomato, chopped
2
tablespoons cooking oil
1.5
tablespoon curry powder
1
teaspoon chili powder
2
cups coconut milk
Oil for frying
Salt to taste
Method :
Wash the fish and pat dry with kitchen
towel. Rub the fish thoroughly with the turmeric and salt. Cut each
fillet into serving pieces. Heat a frying pan with oil and fry the fish
pieces until golden brown on both sides. Drain. Use a food processor to
blend the garlic, onion, tomato, and ginger into a smooth paste.
Heat a saucepan with oil and fry the
blended ingredients for a few minutes until the oil begins to separate
from the mixture. Stir in the chili powder and curry powder and about a
teaspoonful of salt with the coconut milk. Bring the mixture to the
boil, stirring. Simmer for a few minutes before adding the fish and
simmer again for another 10 minutes. Serve while hot with steamed rice
and other accompaniments.
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