Unripe's Own Fish Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tsp cumin seeds1 tsp coriander seeds1/2 tsp fenugreek seeds1/2 tsp white peppercorns1/4 tsp cardamom seeds1/4 tsp brown mustard seeds1/4 dried oregano1 whole dried red chile pepper1/4 tsp ground turmeric1/4 tsp ground cayenne.5 or 6 shallots quartered3 cloves of garlic1" of fresh ginger root sliced2 tbsp water2 tbsp olive oil2 or 3 whole cardamom pods1" stick of cinnamon1/2 a star anisepinch of fenugreek seedspinch of mustard seeds1 leek chopped1 carrot chopped1 potato chopped2 hot chili peppers whole1 hot chili pepper chopped1/2 romano pepper choppedlarge handful of mushrooms halved480g tin of chopped tomato200 ml of water (or enough to cover)2 filets of tilapia or other white fish cut into quarters
Grind the cumin, coriander, fenugreek, white pepper, brown mustard seeds, oregano, cardamom seeds, dried red chile pepper in a spice grinder. Add the ground turmeric and cayenne and set aside.
Put half the shallots in a blender with the garlic, all but 2 or 3 slices of the ginger and a couple of tablespoons of water. Blend to a smooth paste.
Heat the oil in a large heavy bottomed pan. When hot put in the whole cardamom pods, cinnamon, star anise, fenugreek seeds and mustard seeds. Fry for a few seconds.
Add the remaining shallots and ginger slices. Stir and fry for a minute or two.
Add the leek, carrot, potato and hot chili peppers. Stir and fry for a few minutes.
Add the spice mixture. Stir for a few seconds to coat everything.
Add the paste from the blender. Stir and fry for a minute.
Add the chopped tomatoes, the romano pepper, mushrooms and enough water to cover everything.
Cover and simmer over a low heat for half an hour or until the potatoes are cooked.
Add the fish pieces, return the lid and continue cooking for a final 5 or 8 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user SLERTE.
Put half the shallots in a blender with the garlic, all but 2 or 3 slices of the ginger and a couple of tablespoons of water. Blend to a smooth paste.
Heat the oil in a large heavy bottomed pan. When hot put in the whole cardamom pods, cinnamon, star anise, fenugreek seeds and mustard seeds. Fry for a few seconds.
Add the remaining shallots and ginger slices. Stir and fry for a minute or two.
Add the leek, carrot, potato and hot chili peppers. Stir and fry for a few minutes.
Add the spice mixture. Stir for a few seconds to coat everything.
Add the paste from the blender. Stir and fry for a minute.
Add the chopped tomatoes, the romano pepper, mushrooms and enough water to cover everything.
Cover and simmer over a low heat for half an hour or until the potatoes are cooked.
Add the fish pieces, return the lid and continue cooking for a final 5 or 8 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user SLERTE.
Nutritional Info Amount Per Serving
- Calories: 517.2
- Total Fat: 17.2 g
- Cholesterol: 55.0 mg
- Sodium: 337.0 mg
- Total Carbs: 64.6 g
- Dietary Fiber: 10.9 g
- Protein: 32.2 g
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