Mild Yellow Fish Curry

Ingredients:

• 2 Tablespoons rice bran oil in teh pan
• 2 Teaspoons Cumin Seeds
• 1/2 Teaspoon Fennel Seeds
• 1 small cinnamon Stick
• 10 to 15 dried Curry leaves
• 1 cup of chopped shallots (green end)
• 6 cloves of garlic (finely chopped)
• 5 teaspoons of crushed ginger
• 1 teaspoon of hot chilli paste
• 1/2 cup of chopped coriander stems and roots
• 1 1/2 Teaspoons of Tumeric
• 1 1/2 Teaspoons of Garam Marsala
• 1 Teaspoon of Sale
• 1 Tablespoon of Tamarins paste
• 1 Tablespoon of Tomato Paste
• 500 Mls of Light Coconut Cream
• 1.4 Kilos of Chopped white fish
• 1 x finely chopped Sweet Potato (Yam)
• 1 Tablespoon of Lemon Juice
• 1/2 cup of chopped coriander leaves
• 1 1/2 cups of Basmati rice (washed)
• Server with Mango Chutney

Method:

• Heat Rice BRan oil over a medium heat
• Add Cumin, Fennel, Cinnamon Stick (cook for 2 min)
• Ass Curre LEaves (cook for 30 seconds)
• Add Shallots (cook for 3-4 minutes)

• Add Garlic, Ginger, Chilli, Coriander stems/roots (cook 1-2 min)
• Add Tumeric, Garam Marsala, Salt (cool 1 Min)
• Add Tamarind Paste, TOmato Paste, 1 can of coconut cream and 1/4 cup of water
• Bring it all to the boil then drop it back to simmer
• Simmer for 6 min till it thickens

• Add the chopped fish pieces
• Add Remaining Coconut cream (second tin)
• Cook uncovered for 20 minutes

Put the rice on:

• 1 1/2 cups of rice
• plus 3 cups of boiling water from the kettle
• Lid on the pan for 15 min
• After 7 min stir and loosen off the bottom of the pan

Serve Curry with Rice

• Stir in the 1/2 cup of coriander just before serving
• Stir in the Table spook of lemon juice just before serving

• Add mango chutney to the side and roti bread for a treat.