Ingredients
50g(2 oz) ghee or 45ml (3 tblsp) oil 1 large
onion, peeled and chopped 2.5cm (1 inch) cinnamon stick 1
bayleaf 5ml (1 tsp) ginger paste 5ml (1 tsp) garlic
paste 5ml (1 tsp) chilli powder 5ml (1 tsp) ground
cumin 5ml (1 tsp) ground coriander 1.25ml ( ¼ tsp) turmeric
powder 150ml ( ¼ pint) natural yoghurt or 225g (8 oz) canned
tomatoes, crushed 1-2 green chillies, chopped 2 sprigs fresh
coriander leaves, chopped 5ml (1 tsp) salt 450g (1 lb) cod
cutlets or fillet, cut into 5cm ( 2 inch) pieces
Cooking Instructions
Melt ghee or oil and fry onion until golden brown. Add cinnamon, bayleaf, ginger and garlic pastes. Fry for 1 minute. Add chilli, cumin, coriander powder and turmeric powder. Fry for 1 minute. Add either yoghurt or tomatoes, chopped green chillies and fresh coriander leaves. Add salt and cover. Simmer for 2-3 minutes. Add 150ml ( ¼ pint) water. Bring to boil. Add cod. Cover and cook gently for 15-18 minutes. If tomato is used do not add any water. Serve with rice.
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