Fish curry
For 4 people
Preparation time : 15 min
Rest period : 20 min
Cooking time : 10 min
Ingredients
- 4 cod backs, 150 g each
- 500 g crushed tomatoes
- 30 g tomato paste
- 1 onion
- 4 garlic cloves, deseeded
- 1 teaspoon turmeric
- 1 heaped teaspoon ginger powder
- 1 teaspoon cumin
- 1 bird’s eye chili pepper
juice of half a lime - 1 small bunch coriander
olive oil - salt and pepper
- 1 combawa
Preparation
- To make the curry, first pat the cod dry, then sprinkle the turmeric over it and season with salt. Leave to stand for 20 min while you prepare the rest.
- Finely chop the onion and sauté in a frying pan without browning.
- In a mortar, crush the garlic with the chilli, ginger, cumin and lemon juice. this mixture into the onions and leave to roast for 30 seconds. Then add the tomato paste.
- Mix well and add the crushed tomatoes. Pour in 1 glass of water, season with salt and pepper and simmer for 5 minutes.
- Place the cod on top. Cover, bring to the boil and cook for just 5 min.
- Serve with white rice and lentils or cape peas, then zest a whole combawa over the fish.
- Finish with fresh coriander leaves and serve.