Fish and Veggie Curry
Over a year ago
2,274 views
Ingredients
- 1 red pepper
- 1 large onion
- 3 garlic cloves
- 2 Chillies
- 2 courgettes
- 1 Piece of Fresh Ginger
- 2 tins of mackerel in oil
- 1 tsp Garam masala powder
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 1 bunch Fresh Spinach leaves
- 2 large potatoes
Accompaniment
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Method
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1
chop all the vegetables to desired size - I prefer to leave the skin on the potatoes and cut quite small for easier cooking later
add ghee to wok/pan and heat until sizzling
add all the spices except the ginger and fry for about a minute - KEEP STIRRING!
add garlic and onions - fry until soft
put in the rest of the vegetables and the chopped ginger (I use about half a normal sized piece)- except the spinach - and stir fry for about 3mins
add a small amount of water (I usually put in about three shot glasses worth)
drain mackerel and add, then stir for about another three minutes. Place the spinach on top of the curry
turn heat down very low so it is barely simmering and cover with a lid (if you dont have one use a plate - it doesn't matter if the plate is too small to cover the whole wok/pan as long as it covers the food)
leave for 20 mins
should be ready to go
If you like it hotter, just double the amount of spices
I am a freak so I eat this with bread and butter, but you can make your own chappatti's or naans as is on my profile
Chef's Tips
you can add freshh tomatoes if you like when you add the mackerel
if you like your curries a bit sweet, use sweet potatoes instead of normal potatoes - peel them though!
if you are vegetarian, just leave ou the fish!
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