East Indian sweet and sour fish curry
( SERVES 4 )
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|600 g||Fish steaks|
|1 tbsp||Root ginger|
|½ tsp||Chilli powder|
|1 tbsp||Fennel seeds|
|2½ cups||Tomato juice|
|227 g||Bamboo shoots, (one can, drained)|
|2||Kaffir lime leaves|
|2 to serve||Limes|
- Place fish (broadbill or hapuka) in a shallow ceramic dish. Mix oil, grated ginger, chilli, turmeric, lemon juice and rind, then rub over fish. Marinate for 30 minutes.
- Heat a non-stick frying pan, add a film of oil and brown fish for 1 minute on each side. Remove fish to a plate.
- Add fennel seeds to the pan and cook for 1 minute to toast. Add the finely sliced onion and cook gently until softened and golden brown. Add tomato juice, bamboo shoots, salt and lime leaves and bring to the boil.
- Return fish steaks to the pan and simmer for 8 to 10 minutes until tender. Season and serve with lime halves to squeeze over.
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