It had been a long long time since the last time I had curry.
Useless to say I love curry.
Every time I think of curry my personal image of Africa comes to mind...
Let me explain: I was born in Africa and I've lived in 3 different African countries (then colonies) till my pre-teen years.
My dad was in the military and had been placed in several different places for all those years we were growing up.
One of those countries (then a Portuguese colony) was Mozambique and lots of Indian people (from India) lived there. And that's where the wonderful memory of curry smell comes from... as Indian cooking is very spicy.
After the Portuguese Revolution of 74 lots of the people living in the colonies came to live in European Portugal mainland, and as far as I remember the spicy food smell can now also be associated with some neighbourhoods.
I just loved it!
Anyways... all this to tell you that I've decided to make a curry dish a few days ago.
I had a recipe in my memory from the days I use to cook every single day, but just in case I rechecked it with some different ones from my cook books and the net.
This is the final product:
It was delicious! Even my niece (who doesn't like fish, period!), had seconds!
This is how I did it.
For the ingredients:
2 tablespoons olive oil
1 onion, finely chopped
4 garlic gloves, finely chopped
1 teaspoon ginger powder
1 can of stewed tomatoes
1 teaspoon coriander powder
2 tablespoons curry powder
1 can garbanzo beans, drained
3 or 4 fresh cod fillets, medium cubed
4 tablespoons sour cream
salt and pepper to taste
cooked white rice
How to do it:
In a medium sauce pan saute the onion and garlic with the olive oil, until softened but not brown, for about 5 minutes.
Remove from heat.
In a blender (or food processor) blend together the previous mix and the tomatoes, until smooth.
Return it to the saucepan and add the curry and coriander powder and the garbanzo beans, mixing everything together,
and let it simmer for about 15, 20 minutes.
Ad the cod fished cubed in medium chunks and let it simmer
for an additional 10, 15 minutes,
until the fish flakes when you insert a fork.
Remove from heat. Stir in the sour cream and rectify salt and pepper.
Serve with cooked white rice and top with fresh cilantro.
Yummy!!! It is good!