Seabass and Eddoes Curry
Ingredients
- 2 - 3 tbsp oil
- 1 small onion, grated
- 1 tsp salt (adjust to taste)
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 400 - 500g small mukhi/eddoes, peeled
- 2 seabass fillets sliced into 3 - 4 cm strips
- 6 - 8 green chillies
- fresh coriander to garnish
- water as needed
Preparation
In a pan, heat the oil and add the grated onion and salt, then cook over a low flame for 10 minutes until the onion is soft and translucent.
Add the ground spices and fry for 3 to 4 minutes until the rawness has gone, then add a splash of water to loosen the masala.
Add the eddoes and cook for 8 to 10 minutes until they no longer look opaque and are soft but still hold their shape, adding splashes of water as needed to loosen the masala if it feels too dry.
Next, add the seabass pieces and quickly stir to coat the fish in the masala, doing this off the heat to prevent the fish from breaking since seabass cooks quickly, then return to the flame and cook the fish for 3 minutes or until it becomes white in color, add enough water to create the gravy, boil for 5 to 8 minutes, and add the sliced green chillies at this stage.
Remove from the heat and garnish with coriander, then serve with plain basmati rice and enjoy.
