Preparation info
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Appears in

By AA Gill and Mark Hix

Published 1997

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For the Rice

  • 360 g basmati rice
  • 1 tsp cumin seeds
  • 350


To make the curry sauce, melt 30 g of the butter in a thick-bottomed pan and fry the onion, garlic and ginger without letting them brown. Add all the spices and fry for another minute to release the flavours. Put in the tomato purée and fish stock, and allow it to reduce by half. Pour in the cream