Friday, 31 August 2012

Tanzanian Fish Curry

I removed all the flesh from the bones before adding the fish to the sauce, as both of us are fussy fish eaters, but you can of course serve the bream whole on top of the curry if you wish. You can alter the amount of ginger to suit your taste, we love ginger with a passion, so usually add way more than the recipe states. I added some carrots and leeks to my rice to bulk out the superfree.

Serves 2
4½ syns on Extra Easy
2 fresh breams, cleaned
1 onion, chopped
2 garlic cloves, crushed
1 can chopped tomatoes
2 tbsp smooth peanut butter
1 green pepper, chopped
small knob fresh ginger, chopped
1 green chilli, finely chopped
rice and vegetables to serve

Sprinkle the fish with salt and grill for 5-10 minutes until it is cooked. Meanwhile, sauté the onion, garlic, ginger and peppers in Fry Light until soft. Add the tinned tomatoes, peanut butter, chilli and enough stock to make a thinnish sauce. Simmer for a few minutes. When the fish is cooked, remove the skin and bones and add the flesh to the curry. Serve with rice. 


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