Ingredients with Measurements:
- 500g Rui-Be (or any firm white fish)
- 1 can of chickpeas (400g)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 can of chopped tomatoes (400g)
- 1 cup of water
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the cumin powder, coriander powder, turmeric powder, chili powder, and garam masala. Stir well and cook for 1-2 minutes until fragrant.
5. Add the can of chopped tomatoes and stir well. Cook for 5-7 minutes until the tomatoes break down and become a thick sauce.
6. Add the can of chickpeas (drained and rinsed) and 1 cup of water. Stir well and bring to a boil.
7. Reduce the heat to low and let the curry simmer for 10-15 minutes until the sauce thickens.
8. Cut the Rui-Be into bite-sized pieces and add them to the curry. Stir gently to coat the fish with the sauce.
9. Cover the pot and let the curry simmer for another 10-15 minutes until the fish is cooked through.
10. Season with salt and pepper to taste.
11. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Fiber: 10g
Substitutions for ingredients:
- You can use any firm white fish instead of Rui-Be.
- You can use dried chickpeas instead of canned chickpeas. Soak them overnight and cook them separately before adding them to the curry.
- You can use coconut oil instead of vegetable oil for a richer flavor.
Variations:
- You can add other vegetables such as diced potatoes, carrots, or bell peppers to the curry.
- You can use different spices such as cinnamon, cardamom, or fennel seeds for a different flavor profile.
- You can use coconut milk instead of water for a creamier curry.
Tips and tricks:
- Make sure to cut the fish into bite-sized pieces so that they cook evenly.
- You can marinate the fish in lemon juice and salt for 10-15 minutes before adding them to the curry for extra flavor.
- You can adjust the spiciness of the curry by adding more or less chili powder.
Storage instructions:
Store the leftover curry in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until it's heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with basmati rice, naan bread, or a side salad.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
- Store the leftover curry in the fridge within 2 hours of cooking.
Food history:
Curry is a popular dish in South Asian cuisine and has been around for centuries. It's believed to have originated in India and spread to other parts of the world through trade and colonization.
Flavor profiles:
This curry has a spicy and aromatic flavor profile with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the curry with a side of rice or naan bread for a complete meal.
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Region: Indian