Sunday, November 15, 2015

sunshine fish curry

 "Turmeric, with its brilliant shade of yellow, is what makes this golden wiry look like sunshine on the plate. As with all ashes that use cilli, the level of heat is really up to you If you'd like it hotter, you can use the whole chilli and not deseed it (the seeds being where most of the heat comes front Or you can leave it out altogether if you prefer" 

Prep Time: 15 minutes
Cook time: 1 hour Yield: 1 loaf
Nutrition facts: Per Serving 298 kca1s, 21.9g fat (14.8g saturated), 6.2g carbs, 3.3g sugars, 22.1g protein, 2.1g fibre, 0.37g sodium
Ingredients: 6 skinned fillets of white fish, such as cod, haddock, whiting, pollock or ling 1 tsp cumin seeds, toasted and finely ground 
1 tsp coriander seeds, toasted and finely ground 
1 tsp turmeric 
3/4 tsp salt 
2 thsp sunflower oil 
1 onion, peeled and chopped 
1 x 400m1 tin of coconut milk, whisked in a bowl to remove any lumps 
1/2-1 fresh red chilli pepper, deseeded and thinly sliced (optional)
Squeeze of lemon juice 
From Rachel, Aug 2015 -- ...

  1. 1 Place the fish on a plate or in a wide, shallow howl. Mix the ground, toasted seeds with the turmeric and salt, then scatter over the fish, slaking sure the fillets are fully coated. 
  2. 2 Place a wide saucepan (or large frying pan) on a medium heat and pour in the sunflower oil. When the oil is hot, add the dropped onion and sauté for 7-10 minutes or until completely softened and a little golden around the edges. 
  3. 3 Lay the fish pieces on top of the onion, making sure to scrape any leftover seeds and spices from the plate into the pan. Cook the fish on each side fcv 2-3 minutes or until light golden (you might need to turn the heat up so that the tel sizzles slightly). 
  4. Pour in the coconut milk and add the chilli (if using). Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until the fish is cooked all the way through.To finish, add a squeeze of lemon juice and a little more salt if necessary. Serve immediately. 

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