Fish Curry

Fish curry is the dish of the day, and we are diving into the world of budget-friendly cooking with a recipe that will satisfy your cravings for a flavorful fish curry without putting a dent in your wallet.

Using tinned pilchards as the star ingredient, along with the combination of garlic, ginger, and dhania (coriander), we'll show you how to create a dish that's not only easy on the pocket but also bursting with flavor.

Whether you are a student on a tight budget, a busy parent looking to save time and money, or simply someone who appreciates a good meal without the hefty price tag, this budget fish curry recipe is for you.

So.... let's roll up our sleeves, get cooking, and discover how simple ingredients can come together to create a delicious and affordable feast.

• 1 x 425g tin of Pilchards in tomato sauce ( you can also use hot chili sauce, if you lean towards the very spicy stuff).
  
• 2 large chopped tomatoes or 1 x tin chopped tomatoes.
  
• 1 x Medium sized chopped onion, in mind that onions are extremely good for you.
• 2 tsp olive oil or sunflower cooking oil.
  
• 1 teaspoon garlic paste.
  
• ½ teaspoon crushed ginger or grated fresh ginger.
  
• 1 Bay leaf.
  
• 2 medium heat chili's cut lengthwise, deveined and pips removed.
  
• 2 tbsp. Worcester sauce.
  
• 2 tsp. vinegar.
  
• 1 tsp. Mrs. Ball's fruit chutney or 1tsp smooth apricot jam. 
• 8 - 10 curry leaves.
• 2 tsp Dhania (also known as Chinese parsley, Cilantro or Coriander).
• Salt and pepper to taste.

Olive Oil and Garlic

• Place a medium sized pot on your hob.
  
• Pour in your oil.
  
• Add onions and cook until glazed taking care not to burn them. .
  
• Next add garlic, ginger and  bay leaf, cook for a further 30 sec, again taking care not to let the ingredients burn.
  
• Pour in your vinegar and stir .
  
• Add the tomato, chutney, worcester sauce and curry leaves..
  
• Lower the heat and leave to simmer for 20- 25 min stirring occasionally, if the sauce gets too thick you can add ¼ cup of water.
  
• While your curry sauce is simmering start preparing your pilchards, using two plates.
                        ~
• Open the can of pilchards (be careful not to cut yourself on the lid) and place your fish in one dish.
  
• In the other dish take one piece of fish at a time and using a knife and fork open the fish down the middle and clean the bones and inside.
  
• When you have cleaned all the pieces, put them back with the tomato juice in the first dish. 
• Place the prepared pilchards for your fish curry into your pot of curry sauce.
  
• When placing them into the pot try to keep the halves intact so stir gently.
  
• Simmer for about 10 min allowing the sauce to really soak into the fish.
• Remove from hot plate and remove bay leaf.
• Garnish with the Dhania (also know as Chinese parsley, Cilantro, Coriander).
                            
  

Plating

Now that the cooking is done,there are various ways of serving your fish curry by using:

• Traditional white or brown rice.
• Mealie meal pap. (South African's favorite).
• Lovely fresh bread/rolls (my favorite way of eating this curry).
  
• Roti.
• Bunny chow
  
• Naan bread. 
  

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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