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Nazley's Fish Curry served with pulao rice and steamed squash

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TRH Nazley's Fish Curry served with pulaw rice and steamed squash
Fish Curry
Ingredients:
1 large onion finely chopped.
4 Tablespoons oil.
1 teaspoon whole jeera and coriander seeds.
1/4 teaspoon ginger garlic.
3 large tomatoes grated.
Fish of choice (Hake, snoek, kabeljou)
1/4 teaspoon turmeric
Salt to taste
2 Tablespoon coriander masala
1 teaspoon khokney masala
6 whole curry leaves
1/4 cup chopped coriander
Method:
Braise onion in oil with whole jeera and coriander seeds and ginger garlic.
Once lightly browned add the tomato. Cook till soft and smooth.
Add all the masala.
And allow to cook for 4 minutes and curry leaves.
Add the fish of choice and amount of choice, cover with the lid and allow to steam.
Once done top with fresh coriander.
Pulao Rice
Ingredients:
2 cup jasmin indian rice.
1 onion finely chopped.
Oil.
1/2 teaspoon whole coriander seeds.
1/4 teaspoon crushed dried curry leaves.
Pinch of saffron powder.
Salt to taste.
1/4 cup freshly chopped red and green peppers.
Method:
Braise onion in oil with whole coriander seeds and curry leaves. Allow to saute.
Then add the washed rice, salt and saffron.
Add enough water to cover. Cover with a lid and steam.
Once done add the chopped peppers.
Serve with the fish and steamed vegetables of choice.
Prepared, tried and tested by:  Nazley Ally

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