Fish Curry
Fish Curry
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
Ingredients
Fish Marinade
-
Lane’s Garlic²
- 600g Barramundi, skinless & boneless.
- 1/2 cup YogurtÂ
- 1 tbs Garam MasalaÂ
- 1 tsp Ginger, grated or mincedÂ
- 2 tsp Garlic, grated or mincedÂ
- 2tbs lemon juice
- 1tsp of Cumin, paprika, dry ground coriander, paprikaÂ
- 1/2 tsp Cayenne pepperÂ
Curry Sauce
-
Lane’s Garlic²
- 400g tomato Passata Â
- 125ml Cococut CreamÂ
- 1 Onion, finely dicedÂ
- 60g ButterÂ
- 2 tsp Garlic, grated or minced
- 2 tbs Ginger, grated or minced Â
- 2 tbs Garam MasalaÂ
- 1 tsp Cumin
- 1 tsp PaprikaÂ
Other Ingredients
- Basmati riceÂ
- Coriander (optional)Â
- Parsley (optional)
Directions
Take chicken and cut it into bite size pieces, roughly around 3 to 4 cm in diameter.
Place all fish into a bowl and place all marinade ingredients into the same bowl. Cover with plastic wrap and place in the fridge for at least 2 hours, preferably overnight
Preheat skillet/pan on medium/high heat or bbq and brown off fish until just cooked and set aside.
In that same pan (if not using a bbq) add all your sauce ingredients into the pan without the sour cream and set on low, add fish back to sauce. Place a lid over pan and let cook for 25 minutes.
Cook rice and serve.
Garnish with coriander or parsley (optional)