Tag Archives: curry

Fish Curry

Since I discovered, the chicken curry recipe, I have modified it to suit different meats. I had some filleted tilapia and I decided to try it out.

Ingredients:

1 1/2 fillets of fish – I used tilapia (cut into chunks)

1 cup plain yoghurt

3/4 cup coconut milk

1 onion chopped

2 cloves of garlic chopped

1/4 teaspoon of ginger minced

2 tablespoons of fish masala

1 teaspoon paprika

1 tablespoon coriander powder

1 tablespoon curry powder

Salt to taste

3 tablespoons of vegetable oil for frying

Some chopped fresh dhania/coriander leaves for garnish

In a large skillet, heat some oil then fry the onions.

sizzle sizzle

Once translucent add in the spices, ginger and garlic.

The onion and spice mixture.

Add the fish chunks, and coat with the spice mixture.

Add the yoghurt and coconut milk.

Bring the curry to a quick boil, then reduce the heat and let the curry simmer for at most 20 minutes or until the fish is cooked through. The fish will flake easily.

Once cooked, serve and garnish with fresh chopped dhania.

Fish Curry, Yum

We ate this with some ugali and vegetables. The fish curry will also go great with steamed rice.

Verdict:

Hubby loved it, I found it to be ok. I prefer my fish stewed or pan fried.

Tip: To add more flavour, you can squeeze the juice of one lemon over the curry. I didn’t have any on hand.

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Egg Curry

Sorry Dee yet again I put up a recipe with eggs. Forgive me .

This is a recipe I learnt from my mother, we used to prepare this mostly to serve as an accompaniment for rice though one can also serve it with ugali or pasta.

I prepared this dish sometime last week. Being the final week of the month, I was a bit low on supplies so I just cooked what was available plus hubby had to rush to the kiosk to add the eggs. (such a darling).

Did I mention it takes less than 15 minutes to prepare? Yep… Quick fix 🙂

Start by chopping up the necessary ingredients.

one onion chopped, three tomatoes diced and one eggplant diced

In a bowl lightly beat 4 eggs and set aside.

In a saucepan add 2 tablespoons of vegetable oil and fry the onions. Season with salt and black pepper.

Once the onions are tender add the tomatoes and eggplants.

add a handful of basil and parsley, I used dried. Use fresh if you have.

Cover and let them cook down for around 5 minutes.

The sauce will look like this;

add a teaspoon of turmeric powder and stir.

Last and definitely the core ingredient of this dish add the eggs.

Don’t stir immediately, cover for about two minutes to allow the eggs to set then stir. The goal here is to achieve the look of scrambled eggs.

Once the eggs are cooked, we are ready to serve.

I served over some leftover rice.

stir fried sausage rice, steamed rice and the the egg curry

Verdict:

Goodness!!! The best egg curry ever, it was rich in flavour and taste. The basil was both savoury and aromatic.  This one was a definite win with hubby.

If I could do it over again:

Change nothing. Perhaps cook it more often.

Eggs are just so versatile. How else do you incorporate eggs in your meals especially lunch and dinner?