FISH CURRY WITH ROTI

  • Ingredients

    Serves 4-6

    2 lbs Fresh White Fish (diced)
    1 Can Tomatoes (chopped)
    1 Onion (sliced into rings)
    5 Tbsp Coconut Milk
    4-6 Rotis (flatbread)

    For Marinade :

    2.5 oz Vegetable Oil
    2 Tbsp Garlic and Ginger Paste
    1 Green Chili (chopped)
    2 Tsp Salt
    1 Tsp Sugar
    1 Tbsp Turmeric
    2 Tbsp Chili Powder (or 1 Tbsp for a milder curry)
    1 Tsp Coriander Powder
    1/2 Tsp Fennel Powder
    1 Cup Fresh Coriander (chopped)
    3 Tbsp Lemon Juice
    10 Curry Leaves
    1/2 Tsp Tamarind Paste

    Method

    • Combine all the ingredients, except the coconut milk, chopped tomatoes, and onion, in a side dish. Cover and allow to marinate for at least an hour.

    Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Fry Dish (Wok) and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

    • Dip your onion rings into the marinade and then place in the Fry Dish. Cover and allow the onions to cook for 10 minutes, giving it a stir halfway through.

    • Add fish pieces and marinade, followed by chopped tomatoes. Cover and simmer 20-25 minutes.

    • Once the fish is cooked through, add coconut milk and remove Fry Dish from the COBB Grill. Cover and set aside.

    • Place the Frying Pan onto the COBB Grill and warm up all the rotis with the Dome Lid on for about 5-10 minutes. Eat the curry straight from the Fry Dish using the roti as a spoon.