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Cardamom Fish Curry
- Serves
4-5
- Difficulty
Easy
Published 1980
A mild aromatic dish, very easy to make, with subtle, milky juices which go perfectly with the nutty flavour of Basmati Rice.
Ingredients
1½-1¾ lb 675-750 g 1
Method
Cut the fish into large chunks. Cut the chilli open under running water and remove the seeds and stem. Peel the garlic and ginger. Chop up the chilli, garlic and ginger together finely.
Heat the oil in a large flame-proof casserole. Stir in the chopped ingredients and the whole cardamom pods. Add the pieces of fish and just seal each side of the fish. Add the red pepper and remove from
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