FISH CURRY with PEAS
1 teaspoon fennel seed
1 teaspoon brown mustard seeds
2 cloves garlic, finely chopped
1/2 teaspoon crushed dried red chilli
1 teaspoon turmeric
2 teaspoon ground cumin
½ teaspoon crushed dried chillis
400g can crushed tomato
sugar and salt to taste
1 teaspoon garam masala
750g white firm fleshed fish (in Australia I use gummy shark)
2 tablespoons of rice flour
3 tablespoons grape seed oil
1 cup fresh or frozen peas
Heat 1 tablespoon of the oil, add the whole seeds and heat until the mustard seeds begin to pop. Lower the heat and add the onion and garlic and saute lightly, next add the chilli, cumin powder, turmeric, and tomatoes. Bring to the boil then simmer for 10 minutes, add salt and sugar to taste, then the garam masala, simmer for another 5 minutes. At this point the sauce can be refrigerated for a few days.
Abour ½ an hour before serving, warm the curry sauce. Cut the fish into large chunks and toss in rice flour. Heat the remaining 2 tablespoons of oil and quickly brown the fish. Add the fish to the sauce then simmer for a further 20 minutes, until the fish cooked through.
Serves 6
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6 comments on “FISH CURRY with PEAS”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Fantastic recipe! Our ski group used to make a very similar recipe! Quick, easy recipe and always a crowd pleaser!
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oh and the food looks pretty amazing too!
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Thanks!
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amazing colours in the photos!
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