SERVES 4 ♦ PREPARATION TIME: 1 HOUR 10 MINUTES (INCLUDING MARINATING TIME) ♦ COOKING TIME: 1 HOUR
1 tbsp Vegetable oil
150g Onion, sliced
600g (4 fillets) Salmon, cod, tuna or monkfish (skins removed)
1/2 tsp Fresh ginger, chopped
3 Garlic cloves, chopped
2 Green chillies, finely chopped
1 Jar (425g) Patak’s Goan 7 Spice Masala Cooking Sauce
1tbsp Patak’s Korma Curry Paste
1 Marinate the fillets of fish with the Patak’s Korma Curry Paste for at least 1 hour in the refrigerator.
2 Heat the oil in a pan, add the garlic, ginger and green chillies and stir-fry for a few minutes. Add the sliced onions and sauté for at least 3 - 4 minutes until light golden brown.
3 Add Patak’s Goan 7 Spice Masala Cooking Sauce to the marinated fish and coat well.
4 Transfer to your Kenwood Curry Cooker and cook on High for 3/4 - 1 hour. Serve hot with ready-to -eat pappadums and a fresh, Spicy Mango Salsa or simply with basmati rice, chapattis or naan bread.
1 tbsp Vegetable oil
150g Onion, sliced
600g (4 fillets) Salmon, cod, tuna or monkfish (skins removed)
1/2 tsp Fresh ginger, chopped
3 Garlic cloves, chopped
2 Green chillies, finely chopped
1 Jar (425g) Patak’s Goan 7 Spice Masala Cooking Sauce
1tbsp Patak’s Korma Curry Paste
1 Marinate the fillets of fish with the Patak’s Korma Curry Paste for at least 1 hour in the refrigerator.
2 Heat the oil in a pan, add the garlic, ginger and green chillies and stir-fry for a few minutes. Add the sliced onions and sauté for at least 3 - 4 minutes until light golden brown.
3 Add Patak’s Goan 7 Spice Masala Cooking Sauce to the marinated fish and coat well.
4 Transfer to your Kenwood Curry Cooker and cook on High for 3/4 - 1 hour. Serve hot with ready-to -eat pappadums and a fresh, Spicy Mango Salsa or simply with basmati rice, chapattis or naan bread.
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