looks like these days the sea is being generous to yours truly...on friday i had a super day..caught 6 groupers, 1 bream and 1 snapper...since we were a group and others were getting together for lunch later on ( i couldnt join) i thought id be polite and not take all the fish, so only took the bream for my dad and a couple of groupers for me and the wife 
next step...EAT IT while its still fresh!!
Introduction:
I filleted the fish and deskinned..getting to large fillets from each fish which were then cut into cubes (not too small)...
the head and remaining bones of the fish were used to make fresh fish stock (but thats a whole other thing)
Ingredients:
1 - The fish cubes
2 - a can of coconut milk (400ml)
3 - tablespoon of vegetable oil
4 - 1 onion halved and sliced thin
5 - ground tumeric
6 - ground cumin
7 - salt and pepper
8 - fresh ginger (peeled and cut into thin strips)
9 - FOR PODGE: One red chilli pepper cut sliced (seeds in of course podgy)
10 - 1 cup basmati rice
11 - chopped parsley (for serving)
method
season the fish cubes with salt and some ground tumeric (around one tablespoon) also add a pinch of cumin
1 - start cooking the rice, 2 cups of water for each cup or rice ( i used the fresh stock instead of water but regular water is fine) just add some salt, leave in the pan on low heat and cover ( check every once in a while and stir)
2 - Once the rice is on its way start with the curry
- Heat the vegetable oil in a pan and then add the onion slices
- add some little salt and stir until the onions start to soften
- toss in the ginger and the chilli and stir some more (about 2 minutes)
- in a seperate bowl add the coconut milk , 1 ladel of stock (make sure its hot) and add some water (about a ladel) also make sure its hot
- add the content of this bowl to the pan and heat through...also add some more tumeric and cumin at this point
- toss in the fish cubes and coat well with the curry
the fish should cook in about 5- 7 minutes
turn off the heat and toss in the parsley at the last second
pour te curry in a serving bowl and serve next to the basmati rice...ENjoy!!!!!
P.S. i found this to be a perfect summer dish the heat from the dish actually cools your body down a bit...was a really cool feeling...
now i need some green tea to digest
next step...EAT IT while its still fresh!!Introduction:
I filleted the fish and deskinned..getting to large fillets from each fish which were then cut into cubes (not too small)...
the head and remaining bones of the fish were used to make fresh fish stock (but thats a whole other thing)
Ingredients:
1 - The fish cubes
2 - a can of coconut milk (400ml)
3 - tablespoon of vegetable oil
4 - 1 onion halved and sliced thin
5 - ground tumeric
6 - ground cumin
7 - salt and pepper
8 - fresh ginger (peeled and cut into thin strips)
9 - FOR PODGE: One red chilli pepper cut sliced (seeds in of course podgy)
10 - 1 cup basmati rice
11 - chopped parsley (for serving)
method
season the fish cubes with salt and some ground tumeric (around one tablespoon) also add a pinch of cumin
1 - start cooking the rice, 2 cups of water for each cup or rice ( i used the fresh stock instead of water but regular water is fine) just add some salt, leave in the pan on low heat and cover ( check every once in a while and stir)
2 - Once the rice is on its way start with the curry
- Heat the vegetable oil in a pan and then add the onion slices
- add some little salt and stir until the onions start to soften
- toss in the ginger and the chilli and stir some more (about 2 minutes)
- in a seperate bowl add the coconut milk , 1 ladel of stock (make sure its hot) and add some water (about a ladel) also make sure its hot
- add the content of this bowl to the pan and heat through...also add some more tumeric and cumin at this point
- toss in the fish cubes and coat well with the curry
the fish should cook in about 5- 7 minutes
turn off the heat and toss in the parsley at the last second
pour te curry in a serving bowl and serve next to the basmati rice...ENjoy!!!!!
P.S. i found this to be a perfect summer dish the heat from the dish actually cools your body down a bit...was a really cool feeling...
now i need some green tea to digest
