turmeric fish curry
prep time 25 minutes. cooking time 20 minutes
Ingredients
3kg snapper, blue eye or other firm white fish
100ml vegetable oil
25 curry leaves
5 onions, finely sliced
10 cloves garlic, minced
1 1/2 Tbsp finely grated ginger
2 1/2 Tbsp turmeric powder
1 1/2 Tbsp ground coriander
1kg Bulla European Style Natural Yoghurt
60 cherry tomatoes
5 green chillies, sliced
1 1/2 Tbsp garam masala
to serve
basmati rice, coriander, toasted almonds,
coconut and lime
Cooking Directions
- Cut fish into 150g portion sizes, or small pieces. Set aside until required.
- Heat oil in a large pan and add curry leaves, cook for 2-3 minutes until quite fragrant. Stir in onions, garlic and ginger. Cook until translucent. Add turmeric and coriander and cook a further minute to release the aromas.
- Stir yoghurt into pan, cooking gently over a low heat until heated through. Add fish portions, cherry tomatoes, chilli and garam masala, until fish is just cooked.
- Add a splash of water to adjust consistency if required.
to serve
Serve fish accompanied with basmati rice, finished with coriander, almonds, coconut and lime.
Ingredients
3kg snapper, blue eye or other firm white fish
100ml vegetable oil
25 curry leaves
5 onions, finely sliced
10 cloves garlic, minced
1 1/2 Tbsp finely grated ginger
2 1/2 Tbsp turmeric powder
1 1/2 Tbsp ground coriander
1kg Bulla European Style Natural Yoghurt
60 cherry tomatoes
5 green chillies, sliced
1 1/2 Tbsp garam masala
to serve
basmati rice, coriander, toasted almonds,
coconut and lime