Giriama Fish Curry (Giriama Gourmet) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | |||||||||
| INGREDIENTS: | ||
| 6 cloves garlic, chopped | 1 green onion, chopped | 1 teaspoon saffron threads |
| 1 teaspoon ground cumin | 1 teaspoon ground turmeric | 4 tablespoons butter |
| 4 sea bass fillets, 1/2 pound (250g) each | salt | freshly ground black pepper |
| 4 tomatoes, chopped | 3 cups coconut milk | |
| 1 | In a large skillet, stir-fry the garlic, onion, safron, cumin, and turmeric in the butter for about 5 minutes. Stir in the fish pieces and season with salt and pepper. Cook for 10 to 15 minutes. Add the tomatoes and cook for 10 minutes. Stir in the coconut milk and simmer slowly for 15 to 20 minutes, or until the sauce reduces to a creamy texture. |
| 2 | Serve immediately. |
| 3 | NOTE: To serve, the traditional recipe calls for a glowing piece of charcoal to be added before serving, as it is thought to put extra flavor and "real" fire into the sauce. However, only a professional should use charcoal; it is not recommended for the average kitchen! It can be dangerous and also leaves small flakes of charcoal in the sauce. |