ZANZIBAR FISH CURRY
ZANZIBAR FISH CURRY Vanaand het hulle die bakke uitgelek! Vis Kerrie met komynsaad naan om al die sousies mee op te mop.
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Cooking tools:
- Rolling pin
- Wok
- Skillet
- Oven
- Baking sheet
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Can opener
Ingredients
- 500 g hake, skinned and filleted
- salt
- freshly ground black pepper
- 3 teaspoons curry powder (use mild, medium or as hot as you can handle)
- 2 cloves of garlic, finely grated
- 2 cm piece of fresh ginger, peeled and grated
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1 sweet red pepper finely chopped
- 1 x 400 g can whole Italian tomatoes
- ½ cup full fresh coriander, chopped and a few stalks for garnish
- juice of 2 limes or 1 lemon
- ¾ cup coconut milk
- rice or naan to serve with
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