Thursday, 22 March 2007

Masala Tilapia and Potatoes Curry

Ingredients
1 red tilapia or snapper; cleaned and washed
Juice of 2 limes
4 medium potatoes; cut into circles
1 large onion; chopped fine
8 large tomatoes; blanched, peeled and liquidised
1 tspn tomato puree
4 cloves garlic; minced
1 tspn grated ginger
4 chillies; minced
2 tspn coriander/cumin powders
1/2 tspn tumeric
salt to taste;
Oil
Method
1. Make some slits on the fish, add lime juice and some salt, make sure it is coated inside and out. Marinate for at least 1 hour, I marinated it overnight. Brush some oil on the fish and grill or broil about 8-10 minutes on each side.
2. Saute the potatoes until cooked; put the to one side
3. Heat 1 tablespn of oil in a pan, add the onions until, golden
brown.

4. Add the tomatoes, tomato puree, garlic, ginger, chillies and salt.
5. Cook for 10 minutes, to reduce the water; then add the salt, tumeric, coriander and cumin powders, mix and cook for a further 5 minutes.
6. Pour half the tomato mix (masala) onto the potatoes and mix.













Pour the other half on the fish, to coat both sides.

Serve with chappatis or parathas.

No comments:

Page copy protected against web site content infringement by Copyscape UNLESS OTHERWISE NOTED, ALL RECIPES ARE THE ORIGINAL CREATION OF CHACHI'S KITCHEN. ALL PHOTOS BY CHACHI'S KITCHEN. PLEASE DO NOT POST OR PUBLISH WITHOUT CITING. CONTACT ME IF YOU HAVE ANY QUESTIONS: CHACHISKITCHEN (AT) GMAIL (DOT) COM.