Easy Tinfish, Potato and Eggplant Curry / Fiji Style Tin Fish Curry
10.5 هزار بار بازدید -
9 سال پیش
-
Tinfish, Potato and Eggplant Curry
Tinfish, Potato and Eggplant Curry Recipe:
Ingredients:
• 2 tins of Mackerel in tomato sauce
• 1 large eggplant, cut into thick fingers (soak in water with 1 tsp salt)
• 4 large potatoes, peeled and cut into chunks and washed
• 5-6 cups hot water
• 3 tbsp. oil
• 2 tbsp. curry powder
• 2 tbsp. grated garlic
• Salt to taste
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 1 small chilli finely chopped (or 1 tsp chilli powder)
• 1 ½ tsp turmeric (if strong use 1 tsp)
• 2 medium onions finely chopped
• 2 sprigs curry leaves
• 1 tbsp. tamarind, soaked 3 tbsp. water (or 1 tbsp. tamarind concentrate or 1 tbsp. lemon juice)
Method:
1. Put your pan on medium heat and add oil and heat for 30 seconds
2. Add cumin and mustard seed and give it a quick mix.
3. Add onions and curry leaves and cook for 2 minutes or until onions are translucent.
4. Add garlic and chilli and cook for 30 seconds
5. While waiting for the garlic to cook, drain all the water from the eggplant and potato.
6. Add potatoes and eggplant to the pot
7. Then add your turmeric, 1 tsp salt, curry powder and mix well to combine
8. Cook for 2 minutes with the lid on
9. Give it a mix and add hot water
10. Put lid on and bring it to a boil
11. When it starts to boil, give it a mix , taste the salt and put the lid back on
12. Reduce the heat and allow to simmer for 10 -15 minutes or until potatoes are soft
13. Add tin fish , mix it gently and put lid back on
14. Increase the heat to medium and bring it to a boil
15. When it starts to boil, lower the heat and simmer for 5 minutes
16. Add tamarind, mix well, and cook for further 1 minute
17. Turn heat off and garnish with coriander leaves.
18. Enjoy with rice or roti.
Tips:
• This curry will last in the fridge for up to 5 days
Link for roti: Easy Step By Step Soft Roti Recipe F...
Link for freezing coriander: How to Freeze Coriander / Best Way To...
Ingredients:
• 2 tins of Mackerel in tomato sauce
• 1 large eggplant, cut into thick fingers (soak in water with 1 tsp salt)
• 4 large potatoes, peeled and cut into chunks and washed
• 5-6 cups hot water
• 3 tbsp. oil
• 2 tbsp. curry powder
• 2 tbsp. grated garlic
• Salt to taste
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 1 small chilli finely chopped (or 1 tsp chilli powder)
• 1 ½ tsp turmeric (if strong use 1 tsp)
• 2 medium onions finely chopped
• 2 sprigs curry leaves
• 1 tbsp. tamarind, soaked 3 tbsp. water (or 1 tbsp. tamarind concentrate or 1 tbsp. lemon juice)
Method:
1. Put your pan on medium heat and add oil and heat for 30 seconds
2. Add cumin and mustard seed and give it a quick mix.
3. Add onions and curry leaves and cook for 2 minutes or until onions are translucent.
4. Add garlic and chilli and cook for 30 seconds
5. While waiting for the garlic to cook, drain all the water from the eggplant and potato.
6. Add potatoes and eggplant to the pot
7. Then add your turmeric, 1 tsp salt, curry powder and mix well to combine
8. Cook for 2 minutes with the lid on
9. Give it a mix and add hot water
10. Put lid on and bring it to a boil
11. When it starts to boil, give it a mix , taste the salt and put the lid back on
12. Reduce the heat and allow to simmer for 10 -15 minutes or until potatoes are soft
13. Add tin fish , mix it gently and put lid back on
14. Increase the heat to medium and bring it to a boil
15. When it starts to boil, lower the heat and simmer for 5 minutes
16. Add tamarind, mix well, and cook for further 1 minute
17. Turn heat off and garnish with coriander leaves.
18. Enjoy with rice or roti.
Tips:
• This curry will last in the fridge for up to 5 days
Link for roti: Easy Step By Step Soft Roti Recipe F...
Link for freezing coriander: How to Freeze Coriander / Best Way To...
9 سال پیش
در تاریخ 1395/01/21 منتشر شده
است.
10,510
بـار بازدید شده