Easy, , Serves 4 – 6
A fast, but satisfying mid-week meal – spicy, smooth and filling. Serve with Basmati rice.
- 500 – 750g fish steaks or fillets, rinsed and cut into bite-sized pieces
- 1 tomato (or 1 cup of cherry tomatoes)
- 2 green chillies, sliced into strips
- 2 garlic cloves, crushed
- 1 tbsp fresh giner, greated (or 1/8tsp ginger powder)
- Spices
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp ground tumeric
- 1 tsp chilli powder (or hot pepper flakes)
- 1/2 tsp ground fenugreek (methi)
- or: instead of above spices ue 3 tbsp curry powder
- 500ml unsweetened coconut milk
- 6 curry leaves
- 1 Fry the curry leaves in a preheated pressure cooker in a little oil unitl golden around the edges.
- Add onion, garlic and ginger and saute until onion soft.
- Add the spices and saute until the aroma develops (about 2 minutes).
- Deglaze with coconut milk, making sure nothing sticks to the bottom.
- Add chillies, tomatoes and fish, coating everything well with the sauce.
- Close the pressure cooker and turn the heat up, setting the pressure on low level. Once the level is reached, turn heat sown and cook for 5 minutes.
- Open the pressure cooker by releasing the valve.
- Season to taste with salt and lemon juice just before serving.