Been out fishing? Fancy a quick curry before the missus comes home? Try this for size 25 minutes, the time it takes to cook the rice! Brutal!
Ingredients
60 g ghee
1 small onion, finely chopped
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
2 dried red chillies, cut lengthways and chopped, seeds removed
1 teaspoon ground turmeric
1 kg whole fish
1 tablespoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon chilli powder
1 1/4 cups (300 ml) coconut milk
2 tablespoons fresh lemon juice
Method <li>Melt ghee in a frying pan. Saute onion, garlic, ginger, chillies, coriander, turmeric, mustard and chilli, for 3 minutes.
Add coconut milk and lemon juice. Bring to boil, reduce heat to low, simmer uncovered until thickened.
Add fish, cover, cook over low heat for 20 minutes or until fish is tender; turn fish once, stir sauce occasionally.
Eat it before she comes home
Ingredients
60 g ghee
1 small onion, finely chopped
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
2 dried red chillies, cut lengthways and chopped, seeds removed
1 teaspoon ground turmeric
1 kg whole fish
1 tablespoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon chilli powder
1 1/4 cups (300 ml) coconut milk
2 tablespoons fresh lemon juice
Method <li>Melt ghee in a frying pan. Saute onion, garlic, ginger, chillies, coriander, turmeric, mustard and chilli, for 3 minutes.
Add coconut milk and lemon juice. Bring to boil, reduce heat to low, simmer uncovered until thickened.
Add fish, cover, cook over low heat for 20 minutes or until fish is tender; turn fish once, stir sauce occasionally.
Eat it before she comes home