Priscilla''s coriander fish curry

Recipe from: 4/14/2005 12:00:00 AM

Ingredients 14
Servings 4
Time

Ingredients

  • 40
    ml
    oil
  • 600
    g
    hake fillets, cut into 3-4 cm cubes
  • 2
    onions, halved and sliced
  • 2
    garlic cloves, finely chopped
  • 10
    ml
    fish masala
  • 5
    ml
    garam masala
  • 5
    ml
    turmeric
  • 10
    ml
    sugar
  • 25
    ml
    tomato paste
  • 250
    ml
    water
  • salt and freshly ground black pepper to taste
  • 125
    ml
    chopped fresh coriander leaves
  • 250
    g
    frozen mixed vegetables
  • 125
    ml
    fresh coriander leaves
 

Method

 
Heat 20 ml of the oil in a large pan over high heat and brown the fish cubes all over.
Remove from the heat and set aside.
Heat the remaining oil in a clean pan and fry the onions and garlic until the onions are soft.
Add the fish, masala, garam masala and turmeric and stir-fry for one minute to allow the flavours to develop.
Add the sugar, tomato paste, water and browned fish cubes.
Season with salt and pepper, add the chopped coriander and simmer until the sauce thickens.
Add the vegetables and simmer until the vegetables are just done but still firm.
Scatter the fresh coriander leaves on top just before serving.
 

Read more on: fish/seafood  |  stir-fry  |  sauté
 

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