Eat real food.

I should say right off that Chicken Makhani is one of the best foods ever created on the entire planet, ever. So my curries tend to resemble that dish a little bit. So if you like Chicken Makhani, I hope you’ll find this fish curry as yummy as I did. But I should warn you that it’s very *very* rich.

I used tomatoes that I’d canned from last summer. You can use them in whatever form you canned them. If you canned them whole, you probably like chunks, so go with that. All we had left was a sauce that I’d cooked down a little, so it wasn’t too runny.

Fish Curry

1/2 cup peanuts
1/2 cup cashews
1 cup tomato sauce or whatever
1 cup yogurt
1 Tablespoon butter
1 onion
2 fish fillet
a little canola oil
1-2 Tablespoons curry powder

Saute the onion in oil and butter, and when the onion looks tasty, add the fish, and saute a bit more. Add the rest of the stuff except the nuts. Grind the nuts up in your mini-chopper. Add a little liquid from the curry to the chopper to thin the paste a bit, then add it to the curry.

Easy, easy!