Fish Curry
Total time
- 1 tablespoon coconut oil
- 1 white onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely chopped
- 1 chilli, finely chopped
- 1 tablespoon mustard seeds
- 1 tablespoon dried coriander
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- 1 400g can diced tomatoes
- ½ 400g can coconut milk
- ¾ cup water
- 500g white fish
- ½ lemon, juiced
- Coriander, to garnish
- Heat coconut oil in a wok on a medium heat and fry onion, garlic, ginger and chilli for around 10 minutes or until onion begins to turn translucent
- Add mustard seeds and fry for another 5 minutes
- Add dried coriander + curry powder and mix well. Cook for a few minutes to form a dry spice mixture
- Add tomatoes, coconut milk and water
- Add turmeric and stir until combined
- Leave sauce to simmer for around 20 minutes
- Season fish with salt & pepper
- Add fish to the curry and cook for around 10 minutes
- Turn the heat off, cover the curry and let sit for 30 minutes
- Season with lemon juice and a sprinkling of fresh coriander
Recipe by at https://www.caseyjade.com/fish-curry/
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