Coconut Fish Curry
Coconut Fish Curry
This deliciously aromatic and zesty Coconut Fish curry is light but satisfyingly flavorful and perfect to serve with a rice of your choice, naan or even a tomato and onion relish.
Ingredients
- 1 tbsp sunflower or vegetable oil
- 2 large onions , sliced
- 2 garlic cloves , chopped
- 450g tomatoes , cut into chunks
- 3 tbsp tikka Cape Malay curry mix
- 400g can coconut milk
- 4 skinless, boneless white fish fillets
- ½ small pack coriander , roughly chopped
- Choice of side: rice, garlic naan or tomato & onion relish
Method
Preparing the Salad
1
Making the Coconut Fish Curry:
Heat the oil in a large, wide saucepan over a medium heat and add the onions.
Cook for 5-10 mins until softened and starting to colour.
Add the garlic and tomatoes, and fry for 2 mins.
Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.
Add the fish to the pan and simmer gently for 5-8 mins until just cooked through.
Turn off the heat.
Sprinkle the coriander over the curry and serve with your choice of side.
- Amount per serving
- Calories0
- % Daily Value*
