serves
2
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 2 cm fresh ginger, chopped
- 2 garlic cloves
- 10 fresh coriander stalks, chopped
- 1 + 3 tbsp mustard oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 4 tsp sweet paprika
- 1 tbsp mustard seeds
- 2 brown onions, chopped
- 4 tomatoes, diced
- 500 g potatoes, peeled and sliced into thick wedges
- 500 g snapper, cut into bitesize pieces
- Fresh coriander leaves, to garnish
Instructions
- First, make a ginger paste by pounding the ginger, garlic cloves, coriander stalks and a few drops of mustard oil together in a mortar and pestle.
- In a separate bowl, for the spice mix, add the ground coriander, cumin, turmeric, paprika, and mix with water enough water to form a paste.
- Coat the base of a large pan with some remaining mustard oil and set over medium heat. Once warm, add in the mustard seeds, followed by the onions and the ginger paste. Mix for about a minute. Add the spice paste, stirring to prevent it from sticking to the bottom.
- Add the diced tomatoes and a generous pinch of salt. Let this simmer for about 20 mins, adding water in small quantities if it becomes dry.
- Add the potatoes plus just enough water to cover them and cook uncovered for about 10 minutes until the liquid has reduced a little and the potatoes are soft. Add the fish, but only cook for a further 5 minutes to prevent over-cooking the fish.
- Serve with a garnish of fresh coriander leaves.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
