damons33
30-12-2004, 03:24 PM
for those who apprieciate quality food!
1kg of dollie meat filleted, skinned n' trimmed cut into 1"x 1" chunks
peanut oil 45ml
1teaspn of mustard seeds
1teaspn of cumin seeds
1/2teaspn of fenugreek seeds
1/2teaspn of fennel seeds
15-20 fresh curry leaves (i got a bush growning in the back yard)
200g of brown onion fine chopped
6 cloves of garlic fine chopped
6 birdseye chillies chopped
2 teaspoons of chopped ginger
180g of chopped tomatoes
1tbspn of tomatoe paste
2tbspns of ground coriander
1tbspn of ground fennel
1/2 teaspn of ground cayenne pepper
1/2 teaspn of ground tumeric
4 teaspns of sweet paprika powder
1 tbspn of tamarind paste
1 3/4 teaspn of salt
400ml can of coconut milk
make sauce first. pour oil into wide, lidded pan and heat on high. throw in the seeds as it gets hot and when it starts poppin' add the onions, garlic and curry leafs. fry off for 2mins then add 1/2 a tea cup of water(60mls odd) and cook out untill the onions are transparent, then add ginger, tomatoes and tomatoe paste. cook for another 5minutes.
add the powders stir for 10 seconds then add 500mls of water, the tamarind and salt simmer gently for 15minutes and then add the coconut milk and simmer again untill its a nice consistancy.add about 3 teaspoons of brown sugar to sweeten it a little so the tamarind isn't to sour( you may like more or less sugar/palm sugar! i have cut the amount of tamarind by 2/3's to the original recipe, i found it too sour for myself!)
add your fish pieces to the sauce after you've cooked some jasmine or basmarti rice al dente', cook the fish through- but be careful not to stew it or over cook it- keep the fish juicy and tender. then bowl up some rice and stick some of the curry on top..... i tell you, you will thank me for telling you this! as i have just ate about 1.5 kilo of the stuff washed down with 3 goldies! its hard to beat that areas seafood cookery.
happy new year from damon!
:) ;) ;D
1kg of dollie meat filleted, skinned n' trimmed cut into 1"x 1" chunks
peanut oil 45ml
1teaspn of mustard seeds
1teaspn of cumin seeds
1/2teaspn of fenugreek seeds
1/2teaspn of fennel seeds
15-20 fresh curry leaves (i got a bush growning in the back yard)
200g of brown onion fine chopped
6 cloves of garlic fine chopped
6 birdseye chillies chopped
2 teaspoons of chopped ginger
180g of chopped tomatoes
1tbspn of tomatoe paste
2tbspns of ground coriander
1tbspn of ground fennel
1/2 teaspn of ground cayenne pepper
1/2 teaspn of ground tumeric
4 teaspns of sweet paprika powder
1 tbspn of tamarind paste
1 3/4 teaspn of salt
400ml can of coconut milk
make sauce first. pour oil into wide, lidded pan and heat on high. throw in the seeds as it gets hot and when it starts poppin' add the onions, garlic and curry leafs. fry off for 2mins then add 1/2 a tea cup of water(60mls odd) and cook out untill the onions are transparent, then add ginger, tomatoes and tomatoe paste. cook for another 5minutes.
add the powders stir for 10 seconds then add 500mls of water, the tamarind and salt simmer gently for 15minutes and then add the coconut milk and simmer again untill its a nice consistancy.add about 3 teaspoons of brown sugar to sweeten it a little so the tamarind isn't to sour( you may like more or less sugar/palm sugar! i have cut the amount of tamarind by 2/3's to the original recipe, i found it too sour for myself!)
add your fish pieces to the sauce after you've cooked some jasmine or basmarti rice al dente', cook the fish through- but be careful not to stew it or over cook it- keep the fish juicy and tender. then bowl up some rice and stick some of the curry on top..... i tell you, you will thank me for telling you this! as i have just ate about 1.5 kilo of the stuff washed down with 3 goldies! its hard to beat that areas seafood cookery.
happy new year from damon!
:) ;) ;D