Fish Curry

Name: Fish Curry
Ingredients: 1 cup jasmine rice; 2 tbsp olive oil; 1 large onion, thinly sliced; 1 piece (2 inches) fresh ginger, grated; 3 cloves garlic, crushed; 1 tsp brown sugar; 2 tsp garam marsala; 2 tsp sweet paprika; 1 1/2 tsp ground turmeric; 1/2 cup vegetable stock; 1 cup buttermilk; 4 None white fish fillets (6-7 oz each); None None Cilantro leaves, for garnish

13 ingredients

5 steps

Ingredients

1 cup jasmine rice
2 tbsp olive oil
1 large onion, thinly sliced
1 piece (2 inches) fresh ginger, grated
3 cloves garlic, crushed
1 tsp brown sugar
2 tsp garam marsala
2 tsp sweet paprika
1 1/2 tsp ground turmeric
1/2 cup vegetable stock
1 cup buttermilk
4 None white fish fillets (6-7 oz each)
None None Cilantro leaves, for garnish

Directions

1

For the steamed jasmine rice, rinse rice under cold water until water runs clear; drain. Bring 2 cups water to a boil in medium saucepan. Add rice; cook, covered, on low heat, 10 mins. Remove from heat. Let stand, covered, 10 mins. Fluff rice with fork.
2

For the curry, heat half the oil in medium saucepan on medium-high heat. Cook onion, ginger, garlic and sugar, stirring, until lightly caramelized. Add spices; cook, stirring, until fragrant.
3

Add stock to pan; bring to a boil. Reduce heat to low; simmer, uncovered, 2 mins, or until slightly thickened. Add buttermilk; cook, stirring, 1 min.
4

Heat remaining oil in large skillet on medium-high heat. Cook fish until browned on both sides and cooked through.
5

Divide rice among serving bowls. Top with fish and curry sauce. Garnish with fresh cilantro leaves.