Blood type diet

FISH CURRY
1kg of fresh fish(cleaned, cut into pieces) - here in SA we use Steenbra as it
does not flake when boiled - use your choice of fish.
1onion sliced
4 fresh tomatoes (puree or grated)
1 tablespoon sugar
salt to taste
6 whole cloves of garlic crushed
1 teaspoon Boree (tumeric)
1 - 2 Tablespoons of Masala or curry powder
1 - 3 green chillies ( 3 makes it quite hot)
1/4 block of Tamarind soaked in a cup of boiling water
Tamarind is sold in solid blocks in SA and therefore I take a quarter of the
block soak it in boiling water and then squeeze the juice out of the Tamarind
and then strain the Tamarind water before adding to the curry

Oil of choice
Fry the onion in oil till soft
Add all the spices, garlic an chillies - fry for 2 minutes
Add the tomato and Tamarind water - boil for 2 minutes
Add the fish and cook until done
note
Good chefs buy the spices whole, roast them in the oven and then pound them
fine. This is hightly commended as it really enhances the flavour of the curry.
Heat the dry spices in the oven for a few seconds to enhance the flavour of your
curry
Ingredients and their English version
Aamili or imili = tamarind
Badam = almonds
Bhaji = green leaf herbs for cooking
Dhal = split lentils
Dhunia/Dhania = fresh coriander leaves
Dhunia seeds = dry coriander seeds
Dhunia powder = coriander powder
Dhunia/Jeera powder = 2 parts coriander/mixed with one part cuminpowder
Ghee = clarified butter
Gharum masala = a blend of elachi,cumin,cloves,pepper and cinnamon - I
therefore make my own blend omitting the cinnamon.
Jeero = cumin
Elachi = cardomom
Jinga = prawns
Kabaabs/kofta = meat balls
Lasan = garlic
Methi Bhaji = fresh leaf of fenugreek
Methi seeds = fenugreek seeds
Roti = flat unleavened bread
Enjoy
Elize
South Africa

This entry was posted on Wednesday, July 16th, 2003 at 12:53 am and is filed under diet. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.