Ingredients

  • 1 tsp (5 ml) turmeric
  • 1 tsp (5 ml) garam masala
  • 1 tsp (5 ml) coriander
  • 1 tsp (5 ml) cumin
  • 5 cardamom seeds
  • 1 tsp (5ml) cinnamon and set aside
  • 2 chopped onions
  • 1 tbsp (15 ml) crushed garlic
  • Sunflower oil
  • 1.2 kg kingklip pieces
  • 4 peeled, chopped tomatoes
  • 150 ml water
  • 1 can (290 g) NESTLÉ Dessert & Cooking Cream

Method

  • Mix together 1 tsp (5 ml) turmeric, 1 tsp (5 ml) garam masala, 1 tsp (5 ml) coriander, 1 tsp (5 ml) cumin, 5 cardamom seeds, 1 tsp (5ml) cinnamon and set aside.
  • Sauté 2 chopped onions and 1 tbsp (15 ml) crushed garlic in sunflower oil until lightly browned, then add the mixed spices and fry till the spices are fragrant and cooked through.
  • Add 1.2 kg kingklip pieces and fry gently for 5 mins.
  • Add 4 peeled, chopped tomatoes and 150 ml water and simmer for +/- 25 mins until fish and tomatoes have cooked through.
  • Pour in 1 can (290 g) NESTLÉ Dessert & Cooking Cream and cook for a further 5 mins or so.
  • *Serve with Basmati Rice and sprinkle with freshly chopped coriander.

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