Fish Curry
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Directions
  1. 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
  2. Add mustard seeds and fry for another 5 minutes
  3. Add dried coriander + curry powder and mix well. Cook for a few minutes to form a dry spice mixture
  4. Add tomatoes, coconut milk and water
  5. Add turmeric and stir until combined
  6. Leave sauce to simmer for around 20 minutes
  7. Season fish with salt & pepper
  8. Add fish to the curry and cook for around 10 minutes
  9. Turn the heat off, cover the curry and let sit for 30 minutes
  10. Season with lemon juice and a sprinkling of fresh coriander
Recipe by at https://www.caseyjade.com/fish-curry/