COOKING WITH LOOPY When you cook??? Do you find yourself cooking the same old meals week in week out??????????? Struggling for something different for the kids. well we discovered a beauty last night, it was scrumptious, especially for all the Broomies, this would be awesome with a Thready or a Bluey. Serves : 4 salt and freshly ground black pepper 600 g skinless white fish fillets 1 tablespoon vegetable oil 2 garlic cloves, 1 thinly sliced and 1 crushed 1 onion, finely chopped 2 teaspoons KEENS curry powder 1 tablespoon tomato paste ½ teaspoon white sugar 1 bay leaf 1½ cups long-grain white rice, rinsed 1½ tablespoons sour cream, make the sauce runny to soak into the rice chopped fresh coriander leaves to garnish ( We did not do this ) Directions Preparation:20min › Cook:30min › Ready in:50min Season the fish on both sides; cut each fillet into quarters. Heat the oil in a deep heavy-based frying pan with the sliced garlic. Cook over a moderate heat until the garlic is golden, then lift out and discard, using a slotted spoon. Sauté the onion in the oil for 5 minutes, or until transparent. Add the curry powder and crushed garlic. Stir for 1 minute, then add the tomato paste, sugar, bay leaf and 200 ml of boiling water. Stir, cover and gently cook for 15 minutes. Meanwhile, put the rice in a large saucepan with 1¾ cups of water. Bring to the boil for 1 minute. Cover tightly with a lid, reduce the heat to low and cook for 10 minutes. Put the fish pieces in the sauce, cover, and simmer for 8–10 minutes, or until tender. Meanwhile, remove the pan of rice from the heat and rest, covered, for 10 minutes. Fluff with a fork. Carefully lift out the fish with a slotted spoon and place on a heated serving plate, along with some rice. Stir the crème fraîche or sour cream into the sauce and taste to check the seasoning. Remove the bay leaf. Pour the sauce over the fish, then garnish with coriander and serve immediately, you dont need the coriander
Posted on: Thu, 06 Jun 2013 22:17:14 +0000
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