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Sol's Spicy Fish

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Added by Sol on 22 December 2008 (0 descendants)

Description (Some HTML is OK)

This is a fish dish with a difference. very easy to make and is a joy for non vegiies.


Makes 4 servings

  • 4 chunks of any firm fish, cod, halibut or what you can afford; 1 large onion, garlic & ginger paste (equal parts ground together), yogurt, flour preferably besan, chinese five spices, chillie powder, haldi, cummin seeds, coriander powder, cummin powder, 14 oz. tin of chopped tomatoes, fresh coriander, peanut oil.

Preparation (Some HTML is OK)

Make a paste of 1 Tbsp of flour and yogurt, blend this gradually into 1 cup of yogurt 250ml and keep. Add 4 Tbsp. of peanut oil to a heavy bottomed saucepan and when hot add 1Tbsp of cummin seeds, keep heat low and when they sizzle add 1 tsp of haldi, 1 tbsp of coriander and and cummin seed powder, 1 tsp of chillie powder more if you like it hot, after 1min of stirring add the 2 Tbsp of the ginger & garlic paste, fry for a minute, add the tin of chopped tomatoes, stiring all the time to thicken the mixture, gradually add the yogurt & flour mix followed by 2 tsp of the chinese 5 spices. When the whole is nicely melded and forms a thick gravy, this is your base. Poach the fish in it till it is done. Serve with plain bolied rice.

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Comments (1)

  • Sol (recipe author) said on 22 Dec 2008:

    It is very important to keep stirring the dish all the way through so that none of it sticks to the bottom of the pan and burns. Heat should be medium to low. I use a flame spreader on top of the gas ring to keep the heating even.

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