Fish like red snapper (pictured) or grouper can be used to make this particular curry because the flesh doesn’t easily fall apart when cooked.
Start by frying the chunks of fish and then set aside while working on the curry by sautéing garlic and diced onions in olive oil.
Ingredients for the Fish Curry:
- 200g Fish (cubed)
- 100g Onion (chopped)
- 100g Tomato (chopped)
- 15g Garlic (chopped)
- 15g Turmeric Powder
- 50ml Olive Oil or Sunflower Oil
- 5g Pepper
- 10 Curry Leaves
- 10g Curry Powder
- 1 Cinnamon leaf
- 1 tsp Lime juice
- 100 ml Coconut Milk
- 20g Diced Eggplant (fried)
- 20g Parsley (chopped)
- Salt – to taste
Method for the Fish Curry:
- Heat oil in the pan on a low heat. Add onion, curry leaves and cinnamon leaves stir for one minute.
- Add tomato and garlic cook until tomato becomes soft.
- Add curry powder, and turmeric powder. Stir for 2 minutes.
- Deglaze the pan with water for 1 or 2 minutes.
- Add coconut milk and simmer it for 2 minutes to combine the curry sauce.
- Add the fish into the sauce. Simmer it for 2 minutes
- Add fried eggplant. Check the seasoning.
- Finish with parsley and lime juice
Ingredients for the Creole Rice:
- 3 cup Basmati Rice
- 100g Chopped Onion
- 3tbs Sunflower Oil
- 50g Capsicum (diced)
- 5 Curry leaves
- ½ tsp Cinnamon Powder
- 5g Garlic
- 5g Ginger
- 3 Cloves
- 2 tbs Turmeric Powder
- 10g Parsley (chopped)
- 3g Pepper powder
- Salt – to taste
Method for the Creole Rice:
- Sauté the onion, garlic, ginger, cloves curry leaves and capsicum.
- Add turmeric powder and cinnamon powder.
- Add cooked rice
- Season with salt and pepper
- Finish with parsley.