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Perhaps the food is not quite as good when cooked in the microwave, however it will save you money to use it over your oven. If you find out it will require 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a great deal of electricity and do the job faster with countertop appliances rather than a stove. Many individuals wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the greatest energy savings by totally loading the dishwasher just before commencing a wash cycle. Don’t dry the dishes with heat, utilize the cool dry or air dry functions to increase the money you save.

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We hope you got benefit from reading it, now let’s go back to indian style fish curry #anti inflammation# 黑线鳕咖喱 recipe. You can have indian style fish curry #anti inflammation# 黑线鳕咖喱 using 18 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Indian style fish curry #anti inflammation# 黑线鳕咖喱:

1. Take 1 lb haddock fillets, cut into big cubes
2. Provide 1 leek, sliced
3. You need 1/2 Onion
4. Take 2 medium tomatoes, diced
5. Provide 5 button mushroom, sliced
6. Get 1/2 cup okra, sliced
7. Prepare 1 (16 oz) homemade fish stock, or any stock
8. You need 1/4 cup coconut cream or mascapone cream
9. Take 4 Tsp olive oil
10. Use 1 Tsp Ginger paste
11. You need 1 Tsp garlic paste
12. Get 1 tsp cumin seeds
13. Prepare 1/2 tsp turmeric powder
14. Get 1 tsp peperika powder
15. Provide 1/4 tsp fenugreek powder
16. Take 1/2 tsp mustard seeds
17. You need to taste Salt and sugar
18. You need 4 sprig fresh cilantro

Instructions to make Indian style fish curry #anti inflammation# 黑线鳕咖喱:

1. Season fish cubes with salt and allow it to marinate for at least 15 minutes before cooking.
2. Sear fish cubes in oil until fully cooked. Ideally using a nonstick pan.
3. Blend cumin seeds, fenugreek seeds, coriander into powder and set aside. Purée garlic and Ginger into paste.
4. Heat up oil in a pot, add dried spices (except turmeric and peperika) and sauté until aromatic. Add garlic Ginger paste and sauté for another few seconds. Then add minced onion and cook until onion become translucent.
5. Add diced tomatoes and salt. In a minute or two, red juice will be obvious. Add turmeric powder and peperika powder. Add cream now.
6. Pour in fish stock or just water if you don't have any. Add all veggies at this time. Whatever veggies you have in the fridge works for this recipe. I use sliced leek, okra and mushroom. Bring it to a boil then reduce heat to allow it to simmer for about 15 minutes.
7. Stir in seared fish. Adjust seasoning if necessary. Decorate with fresh cilantro.
8. Perfect to serve with Indian style garlic cilantro naan

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