Curried Gilbaka

>> Sunday, 11 February 2007

I could not resist. I had to do it. I had to cook fish curry this weekend. I cooked the last of the gilbaka I got from Guyana.


2 lbs of fish, cut up
1 small onion, minced
4 cloves garlic, minced
1 large chilli minced (leave out if you don't like pepper)
1 large tomato, diced
1 tbsp ground garam masala
1/2 tsp ground cumin (geera)
1 1/2 tbsp curry powder
2 tbsp oil
Salt to taste
Water to cook curry (boiling)

In a small bowl, combine minced onion, garlic, chilli, masala, curry powder, cumin to make a paste (with a few drops of water)

Heat water to boil in a kettle or sauce pan.
In a karahi, wok, or stew pan, heat oil until it's hot but not smoking.
Add paste and saute for 1 minute (at this stage, I usually add the salt for the dish, check for taste just before the curry is done and add more if it is necessary)
Add fish and saute for 1 - 2 minutes
Pour enough boiling water to cook the fish and leave enough gravy. The gravy should not be watery but thick from reducing as it cooks/boils.
Cover the pan and let cook until fish is done and gravy is the consistency you desire.
Add diced tomatoes about 3 mins before curry is done (Be sure to check for seasoning (salt) before finishing the dish)
Serve with rice or roti.

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