Is it weird to cook curry in the oven? I didn't have the time to stay near the stove and have stored my magic thermal cooker away for the move. I decided to make the curry sauce and pour it over some seafood, and stuck it into the oven for some good own slow cooking (no, I don't own a slow cooker either!).
I was surprised by how tasty it is. I didn't use store bought curry paste, choosing to use some of the spices I have in my cupboard (amazing how many variations of spices one discover in the pantry while I was packing up). I think this has an Indian touch to it, with the tanginess of the tomato, but in all honestly I have no idea.
1 onion chopped
1 tsp of garlic
1 small knob of ginger grated
2 tsp of mustard seeds
1 tablespoon of cumin
1 tsp of turmeric
2 tablespoon of fish curry powder
1 tsp of coriander powder
1 can of diced tomatoes
1/2 cup of water.
1/4 cup of coconut milk
Saute onion, garlic and ginger. Toaste mustard seeds first with some oil. Then sauté all the rest of the spices for around 3-5 minutes. Stir in tomato and water. Simmer for 5-10 minutes. Add coconut milk. Season.
Meanwhile, preheat oven to 180C. Place fish and prawns in oven safe dish. Pour curry over seafood. Bake for 20 minutes or so.
food brings people together, regardless of culture and country of origin. imagine this space like a huge dining table-filled with home cooked food, with people sharing, loving and eating. eat and enjoy.