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SWEET & SOUR FISH CURRY WITH BRANJOLS

SWEET & SOUR FISH CURRY WITH BRANJOLS
By Cook Off Contestant (Mohamed Jawead)



INGREDIENTS:
1kg Cob, Yellowtail or Snoek    
4 Table spoon Chilli Powder
½ Table Spoon Tumeric Powder
1 ½ Table Spoon Garum Masala
1 Table Spoon Dhania Powder
1 Table Spoon Crushed Ginger & Garlic
2 Table Spoon Salt
2 Sticks Cinnamon
4 Elachi
2 Stems Curry Leaves
4 Green Chillies Slit
2 Tins Tomato & Onion Mix
1½ Cup Oil
1 Large Branjol
Dhania

METHOD:
Wash and drain fish. Heat ½ Cup oil into pot. Add Cinnamon sticks, Elachi and curry leaves. Add Tomato & Onion mix and spices. Let it simmer for +-10 minutes until it thickens. Add fish and green chillies. Shake pot regularly. Allow to cook for +-10 minutes.
In a pan Heat remainder 1 cup oil. Cut Branjols in cubes and deep fry until soft and light brown in colour. Add Branjols to pot and shake or stir well. Add Dhania to garnish. Allow to simmer for +-2 minutes.


Serves 4 – 6

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