A Bag Pudding With Currants
Need a lacto ovo vegetarian dessert? A Bag Pudding With Currants could be a tremendous recipe
Linefish Simmered In A Spiced Coconut Gravy
Ingredients
- 4 cloves garlic, peeled and crushed
- 1 thumb-sized piece of fresh ginger, grated
- 1 1/2 teaspoons (7.5 ml) red chilli powder
- 1 1/2 teaspoons (7.5 ml) turmeric
- 1 teaspoon (5 ml) salt
- 30 grams tamarind pulp
- 100 mls vegetable oil
- 1 1/2 teaspoons (7.5 ml) brown mustard seeds
- 1 1/2 teaspoons (7.5 ml) fenugreek seeds
- 2 whole cloves
- 3 whole white cardamom pods
- 1 thumb-length quill of cinnamon
- 2 large onions, peeled and very finely chopped
- 340 mls coconut milk
- 2 teaspoons (10 ml) powdered cumin
- freshly milled black pepper
- a handful of chopped fresh cilantro
- kilograms fresh, firm-fleshed white fish fillets, skinned and boned
Instructions
Cut the fish into large chunks and place in a bowl.
Add half the garlic and ginger (reserve the rest).
Stir in the chilli powder, turmeric and salt, and toss well.
Place in the fridge for 30 minutes.
Soften the tamarind pulp in a cup of warm water for 20 minutes.
Heat the oil in a large saucepan over a high flame.
Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon.
Sizzle the spices in the hot oil until the mustard seeds pop.
Add the onions and the reserved ginger and garlic.
Fry briskly for 10 minutes, or until the onions are golden brown.
Mash the softened tamarind pulp into its soaking water.
Strain the liquid onto the onions and discard the pulp.
Stir in the coconut cream and cumin.
Tip the marinated fish cubes into the sauce and stir gently.
Simmer gently until the fish is just cooked (about 7 minutes).
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