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Umngazi Fish curry

Posted on: May 4, 2015, in Umngazi Recipes

Ingredients:

• 2kg Fresh fish cubes about 2cm squared
• 2 cups White bread flour
• 2 onions finely chopped
• 5cm fresh ginger finely chopped
• 1 House garlic finely chopped
• 2 fresh green chilies finely chopped
• 2 tins 400gr Tomato & Onion Mix
• 1 tablespoon roasted coriander seeds crushed
• 2 tablespoon cumin powder
• 2 tablespoon turmeric Powder
• 2 tablespoon Robertson’s Fish Spice
• 3 Tablespoon curry paste from the bottle ( Foodies Indian Korma Paste)
• Olive Oil
• Cooking Oil for Frying
• 1 Handful chopped coriander
• Salt and black pepper to taste

Method:

• Add 3 tablespoons of olive oil to your pot and heat.
• Add the turmeric, cumin, crushed coriander seeds and fish spice and sweat to release flavor about 3 minutes
• Add the onion, ginger, garlic, chili & half the coriander and sauté till soft about 10 minutes
• Add the tomato and onion Mix & Korma Paste and simmer gently for a further 15 minutes if too thick add a little water
• Dust the fresh fish cubes in bread flour and deep fry quickly till golden and crispy but still medium inside
• Add the fish cubes to the curry sauce and bring to the boil once
• Season to taste with salt & pepper
• Serve with a sprinkle of fresh chopped coriander on top

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