– recipe –
KERALA BREAM CURRY
– RECIPE –
Kerala BREAM Curry
Prep time: 5 minutes
Cooking time: 30 minutes
Works well with: Cape/Blue Bream, any fresh Fish With A Story
Occasion: Easy weekday
2 tbsp olive oil
2 onions, sliced
1-2 Bokkom Biltong bites, finely chopped (optional)
1 garlic clove, crushed
1 cm fresh ginger, grated
450 g tomatoes, cut into chunks ( or a 400 g tin chopped tomatoes)
1 star anise
2 tsp tikka curry powder or paste
400 g can coconut milk
4 fillets of Bream from our Fish With A Story convenience range
150 g sugar snaps
150 g spinach / chard, shredded
½ small pack coriander, roughly chopped
1 lime, cut into wedges
- Heat half the oil in a large, wide saucepan over a medium heat and add the onions.
- Cook for 8-10 minutes with the lid on, stirring occasionally until softened and starting to colour, adding a dash of water up to 200 ml if needed to avoid browning.
- Add the sliced Bokkom Biltong, garlic, tomatoes and star anise, and fry for 5 minutes until the tomatoes begin to collapse.
- Add the curry paste, fry for 2 minutes more, then pour in the coconut milk and bring to the boil.
- Simmer for 10 minutes before adding the sugar snaps and chard. Cook for 2 minutes then remove from the heat.
- Meanwhile, heat a large frying pan with the remaining oil. Add the fish, skin side down to the pan, and allow it to cook for 4-5 minutes before moving it, allowing the skin to crisp, then turn and repeat for 2-3 minutes until just cooked through. Turn off the heat.
- Serve the curry with the fish on top. Serve with rice, lime wedges & some coriander.