Ingredients :
- 500 grams fish (hake or angelfish) must be deboned
- 250 ml coconut milk
- 1 yellow pepper (chopped)
- 1 medium-sized onion (chopped)
- 1 red chilli (chopped and de-seeded)
- 50 grams red curry paste
- 250 ml full cream
- 3 tablespoons mixed masala
- 3 tablespoons cayenne pepper
- 1 tablespoon fish spice
- to taste salt
- 2 tablespoons olive oil
Method :
- Pre-heat an oven to 180 degrees celcius
- Cut the fish into bite size portions and pour the fish spice and some salt onto the fish and mix it in
- In a oven-safe pan, brown the fish and place in the oven for 15 minutes
- In a large pot add the olive oil, pepper, chilli and onion and fry until the onion is translucent
- Once translucent, add the coconut milk and stir
- Then add in the curry paste, mixed masala and cayenne pepper
- Once it"s all mixed in, add the cream and leave on the stove while stirring and thickening
- Once you"re happy with the thickness, add the fish pieces.
- Simmer the curry for 20 minutes so the sauce can penetrate the fish and make sure you keep stirring
- Taste the curry. If you want it spicier, add more cayenne pepper
- When you happy with the curry, leave it to rest a little. This will just thicken it a little more
- Serve on a bed of rice or anything you prefer
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