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Serves 2 to 3

  • 1 tin of smoked sole
  • 1 potato
  • ½ aubergine
  • ½ carrot
  • ½ fresh chilli pepper
  • ½ white onion
  • ½ apple
  • 200 g of cherry tomatoes
  • 2 cups of coconut milk
  • Chervil and other fresh herbs for garnishing (such as coriander and parsley)
  • Extra virgin olive oil, salt and pepper to taste

 

For the masala

  • 2 tablespoons of curry powder (coriander, turmeric, fennel, salt, powdered onion, ginger, cumin, mint)
  • 1 teaspoon of powdered ginger
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of powdered coriander
  • 2 cloves of garlic

 

Preparation

Toast the ginger, cumin, coriander, and garlic (crushed into a paste) in a pre-heated wok for one minute.

Add two tablespoons of extra virgin olive oil, the coconut milk, chilli pepper, diced vegetables and apple, and sauté until the vegetables absorb the spices and become flavoursome but still crunchy.

Add the fish, previously cut into pieces (save some for the garnish) and cook for another ten minutes until the vegetables are tender (add some vegetable stock if needed). Serve the curry while still very hot, garnishing with the pieces of fish you set aside previously, the cumin seeds, and the fresh chervil.

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