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1
For the sauce,
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2
- Heat the olive oil in a medium sized pot
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3
- Add cumin seeds when oil is hot
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4
- When the cumin seeds start sputtering, add cinnamon stick, cardamom pods, cloves and red chilies
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5
- Stir for a minute or two until large spices begin to turn darker
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6
- Remove pot from the stove (to avoid oil from splashing) and add ginger and garlic paste, chopped tomatoes, tumeric and cayenne pepper
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7
- Put the pot back on the stove and stir the contents.
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8
- Cook on medium heat until tomatoes completely soften. Approximately 15 minutes.
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9
For the fish,
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- Lay the fillets out on a flat surface
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11
- Rub the following onto both sides of the fish - tumeric, cayenne pepper, salt and black pepper
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12
- Heat olive oil in a skillet and cook fish on both sides for a few minutes (do not need to fully cook fish)
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13
- Cut cooked fished into smaller pieces
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14
- Mix 2 cups of warm water with 4 tablespoons of Maggi coconut powder. Add coconut water mixture to the tomato curry.
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15
- Melt 2 tablespoons of butter in a skillet and add 2 tablespoons of flour. Mix together until a paste forms. Take the skillet off the stove. Spoon in about a cup of the coconut water/tomato mixture into the skillet and stir. Add this into the pot and stir.
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16
- Simmer on low heat for 30 minutes.
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17
- Add the fish pieces in. Simmer again on low flame until the sauce thickens to desired consistency. Add salt to taste.
