I started to bake from a very early age with my mum. As a young girl, making freshly baked brownies and desserts on the weekend was a special bond I held with her. My favorite part would be whipping the butter and sugar together till it became this light buttery cream of sweetness. This and of course licking any last bits of chocolate or vanilla batter left in the bowl. As I grew older, my love for baking expanded into cooking where I loved being in control of what I was doing and experimenting in the kitchen. Coming from a family where we believe a family that eats together stays together, Cooking (and eating) is therapeutic and wholesome for me.
The recipe below is a special recipe for me that took some time perfecting. I tasted it once on a weekend away in Zanzibar when I was living in Africa and I knew I had to master it.
|Any white fish: I use Tilapia 4-6 pieces (Frozen is okay*)|
|Red and yellow capsicum chopped, 1 each|
|Ginger garlic paste, 1.5 tsp|
|Onion, medium, 1|
|Tomatoes, chopped, 2-3|
|Coconut cream , 1 can|
|Milk, ½ glass|
|Brown sugar, ½ tsp|
|National red Chilli Powder, 1.5 tsp|
|Salt, 1 tsp|
|National Zeera Powder, 1 tsp|
|National Coriander Powder, 1 tsp
Curry powder, 1-2 tsp
|National turmeric Powder, ½ tsp
Cinnamon stick, 1
In a frying pan, fry any white fish for a few minutes on each side till light brown and set aside.
In another pot, fry your thinly chopped onion until a deep golden brown, add your ginger-garlic paste and 2-3 chopped tomatoes (you can substitute with a quarter can of chopped tomatoes). Fry for a couple of minutes and then add your spices, salt and chopped peppers and stir till your tomatoes have been crushed.
Add your coconut cream and milk and let the curry simmer for a few minutes. You can adjust the intensity of coconut cream or spices at this stage.
Finally add your fish in and let it simmer in your sauce for 2-3 minutes.
Garnish with crushed black pepper, coriander and squeezed lemon juice.
Serve with steamed rice!