Madras fish curry
Living fish is good for you, but is it hard to come by? But fish are perfect for me.
Ingredients for four
2 onions 300g fish (pike, pike perch, octopus, tiger prawns, tiger prawns, etc.); 1 tsp coconut milk 2 tbsp natural yoghurt (fatty) 1/2 dl tomato puree for frying 1 handful of fresh coriander for garnish 200g cauliflower
Masala or spice mix
Masala or spice mix
Masala/strong>
3 cloves of garlic; 1 pinch of ginger; 1 pinch of rice; 1 lemon juice 1 tbsp jeera (ground cumin) 2 tbsp ground coriander 1 tsp whole black peppercorns 1 tsp garam masala 1 tsp turmeric 1-2 tsp salt 1-5 chilli&
Slice the onion finely and put it in a thick-bottomed caser with the chillies to cook.
In a mortar and pestle, mix the masala ingredients to a smooth paste and spoon it into the onion. If you are cooking long cooked fish (such as frozen octopus), add them to the pan at this stage.
Add myös coconut milk and tomato puree to the stew. Cut the cauliflower into small nubs and toss into the mixture. Add a little water if it is too thick.
Cook until the cauliflower softens, adding the yoghurt at the end. Check the taste. Toss in the rapidly cooking fish at this stage and stir.
Place in a serving dish and garnish with a coriander sprig.
äyriäiset curry India Fish dishes VHH