Redfish curry recipe
Preparation
- Gut and scale the fish, wash it and cut it into 2cm slices.
- If the head is very large, cut it in half lengthways. Otherwise, leave it whole.
- Finely chop the onions lengthways.
- Dice the tomatoes.
- Crush the garlic, salt, chillies, ginger and Kaffir lime.
- Fry the onions with the thyme until brown.
- Add the spices and stir.
- Add the saffron and tomatoes. Stir vigorously.
- Cover and simmer gently for 8 to 10 minutes.
- Add ½ glass of water. Stir the sauce. Add the fish slices to the pan.
- Cover and simmer for 8 minutes.
- Turn the slices carefully and continue cooking for another eight minutes on a medium heat.
- Add extra water as desired to increase the quantity of sauce.
- Stir carefully and leave to simmer for a few moments.
Ingredients
- 1 large redfish (1.5kg)
- 300g onions
- 400g very ripe tomatoes
- 8 to 10 garlic cloves
- salt
- 12 chilli peppers
- Piece of Kaffir lime zest or 3 Kaffir lime leaves
- Piece of ginger
- ½ teaspoon Saffron
- 1 sprig thyme
- 5 tablespoons oil
Serve hot with a sprinkle of parsley and finely-chopped spring onions.
Enjoy your meal !
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