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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