BEST FISH CURRY EVER!

Best Fish Curry Ever! image

Provided by Lia O'Hara

Categories Fish

Time 1h

Number Of Ingredients 20

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3 basa or tilapia fillet, cut to bite size - or prawns (2 packages)
1 tomato (chopped small), or half can of diced tomato.
2 chicken bouillon (2 cubes)
1 small onion, chopped
1/3 cilantro, fresh & chopped (use a third to half bunch)
1/2 - 1 can(s) coconut milk
1-2" finely chopped ginger (or use ground ginger powder)
2-3 clove finely chopped garlic
1 tsp chili powder
1 Tbsp tumeric powder
1/2 Tbsp garlic powder
4-6 cloves
4-6 black peppercorns, whole
1 pinch coriander seed
1 pinch chili flakes
2 Tbsp olive oil
1/2 - 1 can(s) water
1/2 tsp red chili powder (not mexican)
1/3 c coconut powder
1 tsp vinegar

Steps:

1. Wash fish or prawns and place in bowl. Sprinkle with small amount of salt, tumeric, and garlic powder. Let sit. Put the spices (cloves, black peppers, coriander seed and chili flakes) inside a cheese cloth - skip this step if you don't mind having loose spices in the curry.
2. Heat oil in pan, add chopped onion and cook until soft. Add 2 cloves crushed garlic & grated ginger. Add to the pan the spices in (cloves, black peppers, coriander seed and chili flakes) or throw in the cheesecloth. Cook a little while longer Add tomato and cook well until like mush. Add bouilon cubes & chili powder. Mix well.
3. Add coconut powder, and mix well. Add 1 tsp vinegar. Then add coconut milk and mix well. Add water (add less if you want thicker curry, and more for soupy one). Mix well. Add the chopped cilantro. Simmer for 30 minutes.
4. Add the fish or prawn to the curry mix for a few minutes, until cooked. Served on top of warm rice.