Sunday, 10 August 2014

Fish fry as requested by Ajay

Isaac and Dixon's Curry Fish Fry

With white rice, sugar snap peas and braised cabbage


10 fillets of talapia 
1 tblsp finely chopped ginger
1 tblsp red curry paste 
410g coconut milk
1 red onion finely chopped
1 tblsp fresh coriander chopped
Pinch of fish spice
Pinch of salt

Serves 10

Fry the onion and the ginger in a tblsp of oil until soft. Then add the coconut milk and the curry paste and the parsley. Season with the fish spice and salt and bring to the boil for five minutes. Take off the heat. Put the talapia in a baking tray and pour the curry sauce over the fish. Bake the fish just before you are about to serve. Once the starter has been served put the tray of fish in the hot oven, approx 290 degrees celsius for about fifteen minutes until cooked. "This dish was born and bred at Billimungwe!" Says Dixon

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