Sunday, October 24, 2010
Black Pepper Fish Curry
250g fish, cut into about 1/2 -1 inch cubes.
1 small onion, sliced
5-6 curry leaves
2-3 fingerlength green chillies , slit into two( optional)
2 fat cloves of garlic, grated or pound to paste
1" piece ginger, grated or pound to a paste
1 tsp freshly ground black pepper
Juice of 1/2 a lime or 1/4 lemon.
about 1/2 cup water
1. Place fish cubes in a bowl or zip lock bag, and add lime juice, garlic, ginger, pepper and a tiny pinch of salt. Leave in the fridge for about 30 minutes to marinate.
2. Heat oil in a suitable pot or wok, saute your onions and curry leaves till the onions are just turning colour to golden. Add your fish with the marinade and the chillies if using.
3. Pour in about 1/2 cup water, cover and simmer for about 2 minutes till fish is cooked through.
4. Remove lid and stir carefully to reduce the sauce till almost all the water evaporates ( you can leave a little gravy if you want). Taste , season with salt. Switch off .
Serve with a flat bread of your choice or even bread.
Ps. Whats the difference between corn starch and cornflour, I have this recipe that asks for cornstarch and corn flour.