This curried fish is so delicate and packed with flavour. I often use hake when making this but you can use other white fish like cod, butterfish, and kingklip. Try and get fish that already has the skin removed and has been de-boned.
What You’ll Need - Serves 2
300g white fish fillets
1 onion
1 tbs grated ginger
4 garlic cloves
2 red chillies (optional)
1 tsp turmeric
2 tsp paprika
2 tsp coriander
2 tsp cumin
2 bay leaves
4 cardamon pods
2 tbs tomato paste
4 tbs plain yoghurt
2.5 cups of fish or vegetable stock
Fresh coriander to garnish
Salt and Pepper tp taste
Prep - 15 Minutes
Cut the fish into large chunks (Don’t make these two small cause you don’t want them to fall apart in the curry)
Season the fish with salt, and pepper and put aside.
Finely chop the onion, garlic, and chilli.
Light crush the cardamom pods
Let’s Get Cooking - 30 Minutes
In a large pan or pot, heat oil and add the onion, chilli, bay leaves, garlic and ginger.
Cook this on medium heat until onions are soft.
Add the paprika, coriander, cumin, turmeric, and cardamom pods. Combine with the onions and add a little bit of water if needed to loosen the mixture.
Add the tomato paste and combine.
Add the stock and combine. Season with salt and pepper and allow to simmer on medium heat for about 15 minutes until reduced.
Add the yoghurt a tablespoon at a time and combine. Once fully combined, add the fish gently to the sauce.
Allow the fish to cook in the sauce for 5 minutes.
Chop the fresh coriander and add to the curry and remove off the heat.
Serve with your favourite side
Love,
V