Fish curry
Fish with eggplant
- 600 GRAM WHITE FISH FILLET
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1 SWEET PEPPER, chopped
- 1 CHILI PEPPER, chopped
- 2 TBSP CURRY POWDER
- 500 GRAM TOMATOES, cut
- 2 TBSP PEANUT BUTTER
- PIECE OF GINGERROOT, grated
- JUICE FROM 1 LEMON
Stir fry the onion, the garlic, the sweet pepper and the chili pepper 5 minutes. Add the tomatoes, the ginger, the peanut butter, the curry powder, the lemon juice, a cup of water and salt and pepper to taste and bring this to the boil. Simmer for 5 minutes. Add the fish fillets, make sure they are fully covered with sauce and simmer for 10 minutes.
See also delicious recipes for Indian fish curry, Balti fish curry and Kerala fish curry.
This fish curry is a recipe from Tanzania. The Tanzanians enjoy remembering all their heroes. On the 7th of April, it is Karume Day and on he 14th of October, it is Nyerere Day. Click on culinary calendar for more links between cooking and celebration.
Chop one of the onions and stir fry 3 minutes. Add the garlic and the sweet pepper and stir fry 3 minutes more. Add the tomato, the eggplant and the stock, bring to the boil and simmer for 20 minutes. In the meantime, cut the other onion in slices and fry for 5 minutes. Add the fish fillets and fry 5 minutes on each side. Turn the heat very low and put the crab on top, leave for a few minutes. Puree the eggplant sauce with a fork and spoon this on top of the crab.
