In a hot pan caramelise 2 onions coarsely chopped along with 2 fat garlic cloves sliced and a long red and I small red chilli including seeds , 1 tbs of stevia sugar .....with a good glug of rice bran oil .....Keep a close eye on the mix as it will burn quickly.
Now add 1 dsp of ginger mince
Add a teaspoon of ground fennel seeds and ground coriander , 1 tsp of chilli powder and tumeric
To the caramelised spice mix add 2 tins of canned Italian tomatoes let it simmer , till the oil separates from the spice paste .
Meanwhile brush both sides of the barrumndi fillets with lemon juice and the fine grated rind of a lemon and sprinkle through a strainer a fine covering of turmeric powder .
In a separate pan over a med heat quickly colour both sides of the fish and then transfer to the tomato spice mix and continue to heat through and cover thoroughly with the mix and remove from the heat after 4 minutes turning once .
Garnish with chopped coriander and fluffy rice ...serve immediately.
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