Fish Curry
Ingredients
1 to 1.5 kilogrammes of Nile Perch
Fresh coriander
1 chopped onion
4 to 6 cloves garlic chopped
Equivalent amount of finely chopped fresh ginger
1 800 gramme can Italian diced tomatoes
Fresh tomatoes ("gourmet" or "cherry" or "mini roma")
1 jar of Sharwoods Rogan Josh paste
Fresh curry leaves chopped
1 fresh chilli chopped
1/2 cup water
1 1 kilogramme packet of Tilda basmati rice
2 165 millilitre cans coconut milk
1 packet of fresh Indian bread
Method
Wash rice and put rice on to cook
Fry onions, garlic, curry leaves and chilli
Add curry paste and fry for 2 to 3 minutes
Add fresh and canned tomatoes and 1/2 a cup of water
Add fish
Place lid on frying pan and simmer until the fish is cooked (10 to 15 minutes)
Add fresh corriander prior to serving
Serve when the rice has been cooked
Notes
Jan uses quality ingredients and cooks up a winner every time
If the budget allows, try Australian Barramundi instead of the Nile Perch
For more spicey heat add more fresh chilli
To take some of the sting out a hot curry add more coconut milk after serving
Best results are from baby roma tomatoes. Slice them in half length-wise
Don't have a rice cooker? Go and buy one today
Dried curry leaves can be used in place of the fresh variety
Best results are given from the best ingredients, however cheaper tomatoes and rice will give a satisfactory meal