Tuesday, 17 September 2013


This one makes me dribble.  I am a big fan of curry.  Mummy says that she is taking out the chilli from the recipes every since I pulled my face at a radish (which was particularly hot).  Anyhow, you can use any type of white fish.  Mummy uses Pollack.  (She uses this word a lot I have noticed).  If you don't over cook it, you can take out a piece of fish at the end and make sure there are no bones in it.  Mummy does this with her fingers so she can feel if there are any bones.  We usually have it with brown rice.

No coriander to be seen anywhere
1 Onion chopped
Big slosh of olive oil
6 cloves of garlic chopped
5cm grated ginger
11/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. ground black pepper
1/2 tsp. paprika
Large handful of chopped coriander
1 Tin chopped tomatoes
3 medium courgettes diced
juice of half a lemon
350-500g of white fish fillet

Heat oil and drop in cumin until it starts to pop then add onion, garlic and ginger.  When lightly browned, add courgettes, and rest of dry spices.  Fry for 5 mins. then add tomatoes.  Cover and cook for 20 mins.  Add fish and cover and cook for a further 10 mins (or until fish is cooked)and add lemon juice.  Serve with coriander if you can remember.  Mummy forgot again. Yawn.

Look my spoon is too short

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