LAZY FISH CURRY
If you don’t know me as the boss of doing as little in the kitchen as possible, let me show you again.
- 1 red onion, thinly sliced
- 10 ml oil
- 10 ml curry powder
- 5 ml turmeric
- 5 ml cloves
- 5 ml coriander
- 5 ml garlic with chilli and ginger
- 250 g mixed frozen vegetables (corn, peas, carrots) – or whatever you feel like, just add some vitamins and something fresh to the mix
- 500 g macaroni
- 1 tin coconut milk
- 10 ml vinegar
- 15 ml apricot jam
- 200 ml hot water
- 5 hake medallions, frozen
- salt and black pepper to taste
Fry the onions in the oil until translucent.
Add the curry powder and the rest of the spices and fry for another two minutes.
Add the raw macaroni to the pan and stir to coat the pasta in the spices.
Add the vegetables, coconut milk and water to the pan and let it cook through.
Add the vinegar and apricot jam and stir the mixture through.
Place the fish medallions on top of the liquid.
Close the lid and let the dish simmer for 20 minutes on a low heat (2 out of 6 on my hob).
Recipe: Zita Harber
Photo: Lady Catherine
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