Friday, 13 April 2018

Pilchard Kerrie



Pilchard Kerrie

1t. Koemynsade
1t. Mosterdsade
Vars Kerrieblare...
2E. Olyfolie
1 Ui, fyngekap
2 Knoffelhuisies, fyngekap
2cm. Vars Gemmer, geskil en gerasper
1t. Koemyn- en Koljanderpoeier
1t. Borrie
1t. Swartpeper, grofgemaal
3 Medium Tamaties, gerasper of opgekap
2t. Tamarind Pasta
1t. Suiker of Heuning
1t. Kerrie pasta (paste)
1 Blikkie Pilchards, gedreinneer en grate verwyder
Sout na smaak
Sap van 1 Suurlemoen
Vars Koljanderblare

Metode:
Begin deur die koemyn- en mosterdsade en die vars kerrieblare te skroei in ‘n pan. Sodra jy die aromas kan ruik, gooi die olie in die pan gevolg deur die ui, knoffel en gemmer. Roer en laat die mengsel kook tot die ui sag is.
Voeg nou die koemyn- en koljanderpoeier , borrie en swartpeper by. Nou kan jy die vars tamaties byroer gevolg deur die tamarind en suiker of heuning en die kerriepasta. Laat die kerriesous vir ‘n paar minute stadig afkook.
Plaas die vis versigtig in die kerriesous en roer om die vis met die sous te bedek. Sodra die vis warm is kan jy die sout, suurlemoensap en vars koljander byvoeg. Roer en bedien met vars rotis on naan of paratha.

Pilchard Curry

1t. Cumin Seeds
1t. Mustard Seeds
Fresh Curry Leaves
2T. Olive Oil
1 Onion, peeled and chopped
2 Cloves of Garlic, finely chopped
2cm Piece of fresh Ginger, peeled and grated
1t. Cumin & Coriander powder
1t. Turmeric Powder
1t. Black Pepper
3 Medium Tomatoes, grated
2t. Tamarind Paste
1t. Sugar or Honey
1t. Curry Paste
1 Tin of Pilchards, drained and bones removed
Salt to taste
Lemon Juice
Fresh Coriander

Method:
Start by dry roasting the cumin & coriander seeds together with the curry leaves, once you can smell their aromas you can add the olive oil to the pan.
Add chopped onion, garlic & ginger to the pan and stir, allow to cook until the onion has softened.
Now add the cumin and coriander powder and also the turmeric and black pepper, stir well to combine all the spices before adding the fresh tomatoes.
Stir the tamarind paste, sugar or honey and the curry paste into the onion and spice mixture. Allow the aromatic mixture to reduce for a few minutes over medium heat.
Carefully place your pilchards into the curry sauce and very gently stir the fillets to cover them with the sauce. Once heated through season the curry with a pinch of salt, the juice of 1 lemon and fresh coriander. Serve warm with plenty of fresh roti or paratha.

(Geure uit die Vallei)

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