Fish Curry
Melt the coconut oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until just starting to brown, around 5 minutes.
- Cook30 min
- Total30 min
- Serves2
- LevelIntermediate
Ingredients
- 2 tbsp. virgin coconut oil
- 1 small yellow onion, finely chopped
- 2 tbsp. ginger, grated, about 1inch /2.5cm piece
- 2 cloves garlic, minced
- 1 tbsp. curry powder (mild or hot)
- 240ml/8oz coconut cream
- 240ml/8oz prepared vegetable stock, fish stock or water
- 2 medium tomatoes, chopped
- 500gr\17oz skinless fillets of firm white fish such as cod
- freshly sliced red chillies, coriander and lime wedges (optional)
Preparation
- Melt the coconut oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until just starting to brown, around 5 minutes.
- Add the tomato, garlic and ginger and cook, stirring for a further minute.
- Add the curry powder, and cook, stirring, for a further minute until fragrant.
- Slowly add the coconut cream and stock, and stir to combine. Bring to a simmer, and cook around 5 to 7 minutes or until the tomatoes start to soften.
- Cut the fish into 3 cm/ 1.2 inch pieces. Add the fish, and gently poach for about 6 to 8 minutes, or until the fish is cooked through.
- Divide amongst bowls, and optionally top with fresh chilies, coriander and lime wedges to serve.
