Ingredients
50g(2 oz) ghee or 45ml (3 tblsp) oil
1 large
onion, peeled and chopped
2.5cm (1 inch) cinnamon stick
1
bayleaf
5ml (1 tsp) ginger paste
5ml (1 tsp) garlic
paste
5ml (1 tsp) chilli powder
5ml (1 tsp) ground
cumin
5ml (1 tsp) ground coriander
1.25ml ( ¼ tsp) turmeric
powder
150ml ( ¼ pint) natural yoghurt or
225g (8 oz) canned
tomatoes, crushed
1-2 green chillies, chopped
2 sprigs fresh
coriander leaves, chopped
5ml (1 tsp) salt
450g (1 lb) cod
cutlets or fillet, cut into 5cm ( 2 inch) pieces
Cooking Instructions
Melt ghee or oil and fry onion until golden brown. Add cinnamon, bayleaf, ginger and garlic pastes. Fry for 1 minute. Add chilli, cumin, coriander powder and turmeric powder. Fry for 1 minute. Add either yoghurt or tomatoes, chopped green chillies and fresh coriander leaves. Add salt and cover. Simmer for 2-3 minutes. Add 150ml ( ¼ pint) water. Bring to boil. Add cod. Cover and cook gently for 15-18 minutes. If tomato is used do not add any water. Serve with rice.
|
|
