Easy Fish Curry
2 Tablespoons coconut oil
1 onion finely chopped
3 cloves garlic thinly sliced
2 Tablespoons freshly grated ginger about a 5cm piece
2 teaspoons medium curry powder
1 teaspoon ground turmeric
10 – 15 fresh curry leaves (can omit if you can’t find them)
400 ml (13 ozs) coconut milk
2 medium tomatoes roughly chopped
1 teaspoon salt
firm white fish cut into 3cm chunks
1 cup chopped fresh coriander (cilantro)
1/2 lime juiced
Melt the coconut oil in a medium saucepan.
Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
Add the garlic and ginger, and cook, stirring gently for 1 minute.
Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
Add the fish and the salt to the sauce, and gently poach for about 6 – 8 minutes, or until the fish is cooked.
Gently stir in the coriander and lime juice.
Prep Time: 10 min Cook Time: 20 Min