In South Africa, no,
no food mishaps, neither did I curb my food enthusiasm. Of course, as a liberal
traveler, I got to the ground for getting to know the locals, and out of the
travelling friendship bonding, I returned home with this recipe for South
African Fish Curry. Oh, I tweeted the recipe as well, by adding mango. On
another note ladies and gentlemen, renovation for my zen, Nava’s Zen is
on-going, and come January, 2022, I will see you. Either in person, or I will
keep you posted in this precious space of mine, also on my social media
accounts.
Ingredients
1 kg ikan mackerel
- slice
½ tbsp garlic
paste
1 tbsp ginger
paste
1 tsp fenugreek
seeds
1 tsp black
mustard seeds
1/4 tsp garam
masala
½ tbsp cumin
powder
1 tbsp turmeric
powder
Plain chilli
powder (as needed)
½ cup tomato paste
2 tomatoes -
chopped
Tamarind juice (as
needed)
1 chopped onion
Curry leaves (as
needed)
1 green mango -
slice
½ cup onion
Salt (as needed)
Method
Heat oil.
Add ginger paste, garlic
paste, onion, curry leaves, mustard seeds and fenugreek seeds.
Stir.
Add chilli powder,
turmeric powder, cumin powder and garam masala.
Stir.
Add chopped tomatoes
and tomato paste.
Stir to combine
in.
Pour water, as much as for the curry/gravy
Simmer.
Pour tamarind juice, add fish.
Simmer to half
cook fish.
Add mango, add
salt.
Gently stir in.
Once fish is tender, off the heat.
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