Fish Curry

Ingredients

  • 1 kg fish fillets (ling or any firm fish) cut into chunky pieces

  • 1 whole brown onion, chopped finely

  • 3 cloves of garlic and 1 knob of ginger minced (Tip: use a mortar & pestle)

  • 2 whole tomatoes, chopped roughly or use 1/2 a can of diced tomatoes

  • 1/2 a cup of rice bran oil

  • 4 tsps of Bibi’s Kitchen spice blend plus an additional tsp for marinating.

  • The juice of 1/2 lime or lemon

  • 1/2 a cup of water

  • Fresh curry leaves (optional but they will enhance the flavour)

  • Sea salt

  • Coriander, finely chopped to garnish

Method

  1. Marinate the fish pieces by rubbing them with one tspn of Bibi’s spice blend, a pinch of sea salt, and place in a bowl and set aside.

  2. Heat the oil on medium in a large frypan, add the chopped onion, stir until translucent, add garlic/ginger, stir for a few minutes taking care not to burn the garlic.

  3. Stir in Bibi’s kitchen spice blend, add the salt and chopped tomatoes, and keep stirring until the tomatoes soften. Turn heat to low, adding 1/2 a cup of water to cover and simmer until the oil separates.

  4. Once there is enough curry sauce (Tip: If the curry looks too dry add a little more water and adjust the salt) mix in the fish pieces (ensuring they are fully covered with the sauce) plus the curry leaves and simmer on low heat for 15 minutes.

  5. Once the fish is cooked through add the lime juice and chopped coriander and stir gently before serving. Enjoy!

Cristy Houghton