Spiced tomato fish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Butter; (25g) |
| 1 | large | Onion - sliced |
| A pinch of Schwartz Cayenne Pepper | ||
| A pinch of Schwartz Turmeric | ||
| ¼ | teaspoon | Schwartz Garlic Granules |
| 1 | teaspoon | Schwartz Ground Coriander |
| 1 | teaspoon | Schwartz Ground Cumin |
| 1 | teaspoon | Schwartz Ground Fenugreek |
| 1 | 14 ounces ti chopped tomatoes; (400g) | |
| 1 | ounce | Creamed coconut - crumbled; (25g) |
| ¼ | teaspoon | Salt; up to 1/2, up to |
| 1 | teaspoon | Soft brown sugar |
| 1 | pounds | White fish eg fillet cod - cubed or a; (450g) |
| ; mixture of white fish and prawns | ||
Directions
Melt the butter in a large pan. Fry the onion until softened. Add the spices to the pan and stir-fry for another 1-2 minutes. Add the tomatoes, coconut, salt and sugar and gently bring up to the boil, stirring. Stir in the white fish, cover and simmer for 10 minutes. Add the prawns if using, reheat and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.