Fish Curry

Ingredients

• Oil
• One onion finely chopped
• 3 cloves garlic
• 2 tablespoons freshly grated ginger
• 2 teaspoons medium curry power
• 1 teaspoon ground turmeric
• 10 – 15 fresh curry leaves
• 400ml coconut milk
• 2 medium tomatoes
• Salt
• 600gm firm white fish – we used Ling fish
• 1 cup chopped fresh coriander
• Half lime juiced

Method

Melt the coconut oil in a medium saucepan.

Saute the onion for about 5 mins over a medium heat until translucent and just starting to brown.

Add the garlic and ginger and cook, stirring for one 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 min, or until the fish is cooked.

Gently stir in the coriander and lime juice.

Serve.