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The ingredients needed to cook Indian style fish curry #anti inflammation# 黑线鳕咖喱:
- Get 1 lb haddock fillets, cut into big cubes
- Use 1 leek, sliced
- Use 1/2 Onion
- Take 2 medium tomatoes, diced
- Prepare 5 button mushroom, sliced
- Take 1/2 cup okra, sliced
- Take 1 (16 oz) homemade fish stock, or any stock
- You need 1/4 cup coconut cream or mascapone cream
- Use 4 Tsp olive oil
- Prepare 1 Tsp Ginger paste
- Take 1 Tsp garlic paste
- Use 1 tsp cumin seeds
- You need 1/2 tsp turmeric powder
- You need 1 tsp peperika powder
- You need 1/4 tsp fenugreek powder
- Get 1/2 tsp mustard seeds
- Provide to taste Salt and sugar
- Get 4 sprig fresh cilantro
Instructions to make Indian style fish curry #anti inflammation# 黑线鳕咖喱:
- Season fish cubes with salt and allow it to marinate for at least 15 minutes before cooking.
- Sear fish cubes in oil until fully cooked. Ideally using a nonstick pan.
- Blend cumin seeds, fenugreek seeds, coriander into powder and set aside. Purée garlic and Ginger into paste.
- Heat up oil in a pot, add dried spices (except turmeric and peperika) and sauté until aromatic. Add garlic Ginger paste and sauté for another few seconds. Then add minced onion and cook until onion become translucent.
- Add diced tomatoes and salt. In a minute or two, red juice will be obvious. Add turmeric powder and peperika powder. Add cream now.
- Pour in fish stock or just water if you don't have any. Add all veggies at this time. Whatever veggies you have in the fridge works for this recipe. I use sliced leek, okra and mushroom. Bring it to a boil then reduce heat to allow it to simmer for about 15 minutes.
- Stir in seared fish. Adjust seasoning if necessary. Decorate with fresh cilantro.
- Perfect to serve with Indian style garlic cilantro naan
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