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Ingredients
- 1 onion diced
- 2 Tbsp ghee or olive oil
- 3 cloves garlic finely diced
- 2 tsp fresh ginger grated
- 1 tsp ground turmeric
- 1 Tbsp ground coriander
- 2 tsp ground cumin
- 1/8 tsp ground clove
- 1 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1 tsp sweet paprika
- 2 410 g tins crushed tomatoes
- 270 ml coconut cream I like Ayam brand
- 500 g firm white fish fillets flake (shark) is excellent
- 1 1/2 cups green beans cut into 3 cm lengths
- 1 1/2 cups broccoli cut into florets
- 1/4 wombok (napa cabbage, chinese cabbage) roughly chopped, napa cabbage
- 1 Tbsp Nigella seeds (optional) to garnish
Ingredients
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Instructions
- Cook the onion in the ghee over medium heat until transparent.
- Add the garlic and ginger and cook until lightly browned (don’t let it burn).
- Add the spices and cook for 1 minute until fragrant.
- Add the tomatoes, coconut cream, fish, beans and broccoli and bring to a gentle boil.
- Reduce heat and simmer for 6 minutes.
- Add the wombok and simmer a further 3 minutes.
- Serve sprinkled with Nigella seeds.