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ZANZIBAR FISH CURRY

ZANZIBAR FISH CURRY

Vanaand het hulle die bakke uitgelek! Vis Kerrie met komynsaad naan om al die sousies mee op te mop. Die naan was brood deeg wat ek net dun uitgerol en met komynsaad gestrooi en vasgerol het en toe op oliegesmeerde bakplaat by 180°C vir 25min gebak het. Halfpad omgedraai. Met die olyf olie op die bakplaat kry jy mooi bruin kleur op albei kante as jy dit halftyd omdraai.

  • 500 g hake, skinned and filleted
  • salt and freshly ground black pepper to taste
  • 3 teaspoons curry powder (use mild, medium or as hot as you can handle)
  • 2 cloves of garlic, finely grated
  • 2 cm piece of fresh ginger, peeled and grated
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 sweet red pepper finely chopped
  • 1 x 400 g can whole Italian tomatoes
  • ½ cup full fresh coriander, chopped and a few stalks for garnish
  • juice of 2 limes or 1 lemon
  • ¾ cup coconut milk
  • rice or naan to serve with

Cut the hake into fairly large cubes. Mix the fish with the seasoning, curry powder, garlic and ginger and set aside. Heat 3 tablespoons olive oil in a large pan or non stick wok. Add the onion and pepper and cook gently until soft but still pale. Add the remaining oil and the fish. Stir to coat well and simmer for 3 min. Add tomatoes, coriander and half the lime juice and simmer uncovered for 5 min or until slightly reduced. Pour in the coconut milk and simmer for 5 min or until the fish is cooked. Add the remaining lime juice and check the seasoning.
Garnish with left over coriander and serve with rice or naan.

Recipe and photo: Elsabie Templeton
Foto 2:  Rina Kleinhans – Ek het nou hierdie heerlike resep gemaak wat Elsabie Templeton met ons gedeel het, ek het net hoenderboudjies gebruik, maar ek sal hom beslis weer maak.

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