Enjoy the wonderful taste and serve in a dish decorated with curry leafs, with white rice on the side.
4 hamour fish pieces fillet
1 teaspoon curcuma grinded
1 tbsp. grinded curry
1 medium spoon salt
1 tbsp. lemon
1 tbsp. olive oil
½1 cup Velor condensed milk dissolved in 3 cups water
3 tbsp. condensed coconut milk
1 teaspoon flour
1 peeled and chopped tomato
1 small sliced onion
5 garlic clove
1 teaspoon minced ginger
1 tbsp. minced curry
1 teaspoon minced cilantro
1 hot powdered red pepper (to taste)
Couscous: 1 couscous package, prepare it according to the manner explained on the package
1.Mix the Velor milk with coconut milk, water and flour, and set it aside.
2.Mash the garlic and ginger with the rest of the spices, and set it aside.
3.Season the fish, and roast it in a flat pan greased with a small amount of olive oil, for four minute on each side then set it aside.
In the same pan, add a spoonful of olive oil, then add the onion, spices mixture, ginger and minced tomatoes, stir for 5 minute until the onion wilts.
Add the milk mixture and stir then add salt, when the sauce starts boiling add the fish pieces without stirring with a spoon just a slight movement with the pan.
When the sauce reaches all the fish, cover it and let it boil on high temperature for three minutes then serve with couscous.