Fish in a curry sauce. For the one who loves sweet surprises, there are some mango pieces too. If your fish is small, cook also rise with this. For a larger fish nothing else is needed.
Incredients for two:
- 300-500 g fresh pike
- curry spices (grind and mix beforehand): 5 ml jeera seeds, 5 ml coriander seeds, 2 ml fennel seeds, 5 ml turmeric, 1 ml ginger powder OR 15-20 ml ready made curry spice mix eg. Hot Madras Curry Powder plus some ginger
- 30 g vegetable oil (about 30 ml)
- 5 g dryed onion
- 1-2 g dry garlic ships (or 2 fresh cloves)
- 15 g coconut powder (no coconut flakes! this is powder that turnes into coconut milk)
- 15 g dry mango
- a little pit of clean water
- foil paper to cover the frying pan
Weight: 70 g
- Clean the fish and cut it into large eatable pieces. Wash them and check that they all fit on the frying pan. It doesn’t necessary need to be files, you can pick the bones out later.
- Put the spices and a bit of oil on the pan. Fry lightly a minute or two.
- Add garlic and onions (this will have enough time to soften during the cooking, but of course it’s better if you soak them beforehand).
- Add the fish, more oil and fry them for a while. Turn the fish pieces around.
- Add the coconut, mango and clean water (not enought time to boil it clean). Simmer underneath the foil paper.
- Enjoy! (unless you didn’t remove the bones yet)