20 Dec Fijian Fish Curry
Cooking time: 40
- 1.5 cups of long grain rice
- 2 cups water
- 2 Tbsp olive oil
- 1 large onion
- 4 garlic cloves
- 1 Tbsp grated fresh ginger
- 1⁄2 tsp chilli powder (optional)
- 2 tsp ground cardamom (or 1⁄2 tsp cinnamon)
- 2 tsp ground cumin
- 2 tsp curry powder
- 2 tsp ground turmeric
- 1 Tbsp garam masala
- 1 can coconut cream
- 1 can chopped tomatoes
- 800g medium firm fish fillets (such as hoki)
- 1⁄2 broccoli
- 1⁄2 cauliflower
- To serve
- Chopped coriander
- Lemon wedges
- In a medium pot, bring the water and salt to the boil. Add in the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 15 minutes.
- Finely dice the onion. Mince the garlic cloves and peel and dice the ginger. Heat the oil in a large, frying pan over medium-low heat. Add the onion and cook for 3-4 minutes until soft. Add the garlic, ginger, chilli, cardamom, cumin, curry powder, turmeric and garam masala. Season with salt and pepper.
- Cook, stirring, for 1-2 minutes, or until the spices are fragrant.
- Cut the fish into medium size pieces. Stir the coconut cream into the sauce and then the tomatoes.
- Cook for 3-4 minutes, stirring gently, until the fish is cooked.
- Chop the cauliflower and broccoli into bite size pieces and steam until just tender.
- Divide rice, steamed vegetables and curry into bowls and top with chopped coriander and a lemon wedge
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