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can any1 give me a recipe and procedure how to pre
- Thread starter Elf 786
- Start date
Prepare St josephs by removinig the skin, so you'll end up having a fillet, the St Josephs is best done in a curry believe you me,
INGREDIENTS
1 KG ST JOSEPHS
FRESH CORRIANDA (DHANIA)bunch
3 MEDIUM ONIONS
4 MEDIUM Red TAMATOES / 1 can Jam tamatoes (del Monte blue tin)
1 GREEN PEPPER
1 heap tbls Fresh Garlic paste
1 heap tsp Fresh ginger
1/2 Tblsp chilli powder (depening how strong you want it)
1 heap teaspoon Cartrights curry powder (yellow box)
1 tsp dhania powder
1 tsp jeera powder
1 tsp salt
half cup buttermilk
1 table spoon black musturd seeds
2 twiggs curry leaves (optional extra), but best to have
1> chop onions finely & braise TILL GOLDEN BROWN!!! (dont burn)
2> grate/ liquidise tamatoes (I prefer to grate) / 1 tin tamatoes & a 1/4 green pepper, then add to onion and fresh green chilli with 1 twigg curry leaves(braise together for about 10 min on med heat)
3> add dry ingredients and braise further till it thickins add half bunch fresh corrianda (dahnia)
4> add buttermilk stir in and a cup of water once the oil of the buttermilk seperates from the mixture add the fish
5> let cook for about 10 min (while the fish is cooking)in a seperate pan (small egg pan)
6> heat about 3 table poons oil till hot then add the other twigg of curry leavesand fry till crisp takes about 20 sec max and then add mustard seeds, let it pop as much as posible (should take few secs too) then addit both to the curry
7> your fish should be done by now, lastly add the other half of the fresh corrianda
may be served with rice or rooti
best served with rooti as it is a thikish curry
INGREDIENTS
1 KG ST JOSEPHS
FRESH CORRIANDA (DHANIA)bunch
3 MEDIUM ONIONS
4 MEDIUM Red TAMATOES / 1 can Jam tamatoes (del Monte blue tin)
1 GREEN PEPPER
1 heap tbls Fresh Garlic paste
1 heap tsp Fresh ginger
1/2 Tblsp chilli powder (depening how strong you want it)
1 heap teaspoon Cartrights curry powder (yellow box)
1 tsp dhania powder
1 tsp jeera powder
1 tsp salt
half cup buttermilk
1 table spoon black musturd seeds
2 twiggs curry leaves (optional extra), but best to have
1> chop onions finely & braise TILL GOLDEN BROWN!!! (dont burn)
2> grate/ liquidise tamatoes (I prefer to grate) / 1 tin tamatoes & a 1/4 green pepper, then add to onion and fresh green chilli with 1 twigg curry leaves(braise together for about 10 min on med heat)
3> add dry ingredients and braise further till it thickins add half bunch fresh corrianda (dahnia)
4> add buttermilk stir in and a cup of water once the oil of the buttermilk seperates from the mixture add the fish
5> let cook for about 10 min (while the fish is cooking)in a seperate pan (small egg pan)
6> heat about 3 table poons oil till hot then add the other twigg of curry leavesand fry till crisp takes about 20 sec max and then add mustard seeds, let it pop as much as posible (should take few secs too) then addit both to the curry
7> your fish should be done by now, lastly add the other half of the fresh corrianda
may be served with rice or rooti
best served with rooti as it is a thikish curry