Jeera Aloo
Cumin Potatoes
- medium
- 99.4KViews:
- 750g firm white fish cut into chunks
- ½ tsp turmeric
- ½ tsp salt
- 1 tbsp Coconut oil
- 1 tsp mustard seeds
- 20 curry leaves
- 5 shallots, finely sliced
- 4 garlic cloves, finely sliced
- 3cm piece of ginger, finely sliced
- 1-2 green chilli, finely sliced
- 1 tbsp Kashmiri chilli powder (this can be reduced to suit your taste, if unsure use 1tsp)
- ½ tsp turmeric
- 4 tomatoes, chopped
- 400ml tin coconut milk
- Handful coriander, chopped
Method
- Coat the fish in salt and turmeric
- Heat a tbsp of coconut oil in a shallow large based pan.
- Add the mustard seeds with the curry leaves till the seeds start to pop.
- Add the sliced shallots, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, till softened.
- Mix together the chilli powder and turmeric with a splash of water to make a paste (this stops the turmeric burning), and then stir into the pan.
- Add the coconut milk and heat through. When you are ready to serve add the chopped tomatoes and stir in the fish. Cook on a gentle heat for about 5 minutes until the fish is cooked through.
- Check the seasoning then sprinkled with fresh chopped coriander and some with fragrant basmati rice.
Kevin Taylor
Be warned!
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