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.