Fish is quite versatile and what i absolutely love about it is that it's ability to pick on flavours.
INGREDIENTS
- 2 pieces of fish fillet Tilapia/Red snapper (Feel free to use non-filleted fish, it still works pretty well)
- 350ml Coconut Cream
- 2 tsp of minced garlic
- 1 tsp minced ginger
- 4 medium sized tomatoes, roughly chopped
- 1 tbsp tomato paste
- 1/2 tsp cummin seeds
- 1 tsp tumeric
- 1 tsp mixed spices
- salt n freshly ground pepper to taste
- 1 tbsp sugar
- a handful of dhania (corriander)
- 1 medium onion
METHOD
- Season the fish fillet with salt n pepper and pan fry until cooked through (10mins tops). Put on absorbent paper and keep covered.
- In a heavy based pan, add 2 tbsp of oil, heat through and add onion, garlic and ginger and fry until translucent.
- Add the spices, tomatoes and tomato paste and cook until the tomatoes start to disintergrate.
- Add the sugar and a cup of water (start with half a cup n keep adding just incase your sauce becomes too thin) and let the sauce simmer on low heat and covered for 25 mins.
- Add in the coconut cream and dhania, adjust the flavour until you get it right. Add some more water if you wish to get the right consistency.
- At this stage you could add 1 stock cube (knorr chicken, garlic n herb cube) instead of salt. In case you need a bit of a punch to the flavour, add some ground black pepper.
- Once you are happy with the taste of lower the fish into the sauce and heat through at low heat for 10 minutes and serve.
