{"id":251,"date":"2023-04-06T10:54:06","date_gmt":"2023-04-06T10:54:06","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=251"},"modified":"2023-04-06T10:54:06","modified_gmt":"2023-04-06T10:54:06","slug":"gcbc-curried-fish","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/gcbc-curried-fish\/","title":{"rendered":"GCBC Curried Fish"},"content":{"rendered":"

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INGREDIENTS<\/strong><\/p>\n

4 Snapper Fillets \u2013 Skin On, No Bones
\n1 Heaped Tbsp Garam-Masala
\nJuice Of 1 Lemon
\n1 Tsp Ground Turmeric
\n1 Tsp Mustard Seeds
\n1 Tsp Cumin Seeds
\n6 Curry Leaves
\n1 Onion, Diced
\n2 Cloves Garlic, Diced
\n2cm Ginger Piece, Crushed
\n1 Small Can Coconut Milk
\n1 String Coriander, To Garnish<\/p>\n

METHOD<\/strong><\/p>\n

1 In a large bowl marinate the fish in lemon juice, garam-masala, turmeric, ginger and garlic \u2013 leave for a few hours if you can, a minimum of 30 minutes!
\n2 In a pan heat olive oil, then add the curry leaves, mustard and cumin seeds, and fry off. Add onion next and brown slightly.
\n3 Then add the fish and ensure the skin is down \u2013 brown this for 5-6 minutes
\n4 Add coconut milk and stir through the spices. If the sauce has reduced too quickly add a splash of water.
\n5 Season with salt and pepper and gently simmer for 10-11 minutes until fish is cooked through.
\n6 Serve with steamed rice.<\/p>\n

 <\/p>\n