Fish and Potato Curry

Submitted - Ben
Views - 288
Serves - 6

Ingredients

400g White fish such as coley
Salt
4 medium potatoes
3 Onions
2 x tin tomatoes
Fresh chilli
Dried chilli
Knob of ginger
Some garlic
1tsp coriander seed
1tsp cumin seed
1tsp Salt
Oil
Some bay Leaf
300 ml water
Fresh Coriander

Method

1. Cut FISH into pieces about 1-1/2 inch on a side

2. Peel POTATOES and cut into 3/4 inch cubes. Hold in cold water until needed.

3. Peel ONION and slice into quarters lengthwise.

4. Chop chilis, garlic and ginger

5. Bash up dried cumin, coriander chillis

6. Optional - Heat oil in a well seasoned pan and fry fish over moderate heat turning once until lightly browned on both sides. Remove from the oil and drain on paper towels. - Can just add fish uncooked later on.

7. Measure 3 T of the Oil into a spacious sauté pan and heat over moderate flame. Stir in Bay Leaves and dried spices, then add onions, stirring until onions are a light golden color.

8. Stir in Tomatoes and fry stirring until their moisture has evaporated and the oil has started to separate.

9. Stir in Potatoes until well incorporated, then stir in water, bring to a boil, cover and simmer about 15 minutes.

10. Stir in Fish and chilies (if used). Bring back to a boil and continue to simmer for another 8 minutes.

11. Adjust liquid if needed and taste for salt. Serve garnished with chopped coriander, along with plenty of steamed Basmati rice.

Source

http://www.clovegarden.com/recipes/imf_fishpotato1.html