Fish Butter Curry

Fish Butter Curry Hinds Spices The Strong One
Fish Butter Curry Hinds Spices The Strong One Servings 4
Fish Butter Curry Hinds Spices The Strong One Difficulty Beginner
Fish Butter Curry Hinds Spices The Strong One Total Time 45 minutes

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INGREDIENTS

Marinade

  • 1 onion, finely chopped
  • 4 tsp olive oil
  • 1 clove garlic, crushed
  • 2 tsp grated fresh ginger
  • 1 tbsp Hinds Spices Mild and Spicy Curry Powder
  • 30 g cashew nuts, finely chopped
  • 50 g Rhodes Quality Tomato Paste
  • 200 ml water
  • 1 tbsp honey
  • ½ cup cream
  • 2 curry leaves

METHOD

  • Mix the marinade ingredients together and pour over the fish pieces. Allow to marinate for 4 hours.
  • Sauté the onion in olive oil until soft. Add garlic, ginger, Hinds Spices Mild & Spicy Curry Powder and fry for 1-2 minutes. Add ground cashews, Rhodes Quality Tomato Paste, water, honey, cream and curry leaves, and simmer.
  • Preheat the oven to 180°c, and bake the fish for 10 minutes. Remove from the oven. Add the fish to the sauce and allow to heat through. Serve with basmati rice and sambals.
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