Wednesday, March 12, 2008

Curried Fiush and Tomato


1lb fresh water snapper or similar
Curry powder
salt and pepper
small onion sliced
8 oz of fresh tomatoes chopped plus half an 8 oz tin Italian tomatoes.


After cleaning thoroughly, cut into even pieces and place in a bowl. Squeeze half a lemon or lime over the fish. Cut the squeezed lemon half into pieces and scatter on fish, leave for half an hour.

Drain fish, add one and half tablespoons of seasoning, salt, pepper and one tablespoon soy sauce, let marinate for a couple of hours up to a day.

Heat a pan with one tablespoon of oil, and lightly flour each piece of fish ( keep the seasoning bowl), then fry them a few pieces at a time quickly until lightly brown. As they colour lift out carefully onto a plate.

Cut up about 4 large tomatoes in a bowl and add 1/2 tinned tomatoes and some liquid from the tin. Chop up a small onion and half a WI pepper. Put one tablespoon of curry in hot oil and fry on high heat for a few seconds then add onions and pepper and fry for a minute more before adding Tomato mixture. Stir and reduce heat slightly, now add the liquid from the seasoned fish, salt pepper and cover and let simmer for 20 minutes.

Then gently add the fish and with the minimum stirring leave to cook for another 5 minutes.

Serve with white rice and a salad. Also very good is to serve this with dasheen, or boiled green banana.

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