East Indian sweet and sour fish curry
( SERVES 4 )
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|1 tbsp||Fennel seeds|
|2½ cups||Tomato juice|
|227 g||Bamboo shoots, (can sliced)|
|2||Kaffir lime leaves|
|1 to taste||Salt|
- Place fish in a shallow ceramic dish. Combine marinade ingredients to form a paste and rub over fish steaks. Set aside to marinate for 30 minutes.
- Heat a nonstick 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 onion(finely sliced) and cook gently until softened and golden brown. Add tomato juice, bamboo shoots and lime leaves and bring to the boil. Return fish steaks to the pan and simmer for 8 to 10 minutes until tender. Adjust seasoning with salt and serve with lime halves to squeeze over.