- Preparation Time: 20 min
- Cooking Time: 35 min
- Serves: 6
- Ingredients:
30ml oil
1 onion sliced
1 tablespoon garlic
1 tablespoon ginger
4 pc curry leaves
50 g tomato paste
Salt and pepper
1 teaspoon sugar
2 tablespoon lemon juice
200 ml plain yoghurt
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4)
half cup water (or fish stock)
1 kg fish cut into pieces (yellow tail, hake and kingklip are the best for curries)
fresh coriander
2 green chilli’s (diced or sliced) - optional for a spicy curry
1 onion sliced
1 tablespoon garlic
1 tablespoon ginger
4 pc curry leaves
50 g tomato paste
Salt and pepper
1 teaspoon sugar
2 tablespoon lemon juice
200 ml plain yoghurt
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4)
half cup water (or fish stock)
1 kg fish cut into pieces (yellow tail, hake and kingklip are the best for curries)
fresh coriander
2 green chilli’s (diced or sliced) - optional for a spicy curry
- Cooking Method:
- Half oil in pot.
- Add onions, fry till soft.
- Add garlic, ginger and curry leaves. Fry for 5 minutes.
- Add tomato paste, sugar, lemon juice and yoghurt.
- Add 1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4), half cup water (or stock) and bring to boil.
- Add fresh fish pieces, coriander, and boil for 10 min. Do not stir.
- Simmer on low temperature for 5 minutes.
- Best served with jasmine or basmati rice.
- Salt and pepper to taste.
- Notes:
- If you prefer a smoother gravy, just blend the paste to a smooth texture by adding more water or stock. For a coarse gravy – blend it coarse.
Tagged All Recipes, Curry, The Recipe Pack