PREPARATION
1. Finely chop the onion and garlic and place in a prep bowl
2. Crush all the whole spices together using either a pestle and mortar or a blender
3. Mix the ‘paste’ in a separate prep bowl and leave aside
4. Slice the tomatoes into wedges and place in a prep bowl
THE STOCK
5. Heat 1 tbsp vegetable oil to medium heat in a medium sized saucepan
6. Add the fish head and bones and fry for 3-5 minutes, turning occasionally
7. Add the rest of the stock ingredients and stir well
8. Bring to boil and then remove the head and bones onto a separate dish
9. Scrape the bottom of the pan with a wooden spoon. Maintain the stock on a simmer (low heat) for 20 minutes. Stir and cover with lid
COOKING
10. Heat 1 tbsp vegetable oil and 1 knob butter to medium heat in a large saucepan
11. Add all the ‘Base’ ingredients and cook until onions are slightly brown
12. Add all the crushed ‘Whole Spices’ and cook for 1 minute
13. Add and stir the ‘Paste’ into the base and spices
14. Add the tomatoes and cover for 10 minutes stirring occasionally
15. Now add the stock and mix well
16. Bring the curry to boil and allow to simmer
17. Add the ready cooked fish head and bones and simmer for 20 minutes
18. For additional meat to feed the masses, cut one fish fillet into 1 cm thick slices, cover in seasoned corn flour and fry in a non-stick frying pan for 2-3 minutes. Place in the curry 5 minutes before serving.
Garnish with finely chopped coriander and serve with white rice
Enjoy!
