Coconut Fish Curry
1 tspn ginger, peeled and roughly chopped
4 cloves garlic, roughly chopped
3 tbsp coconut or rapeseed oil
20 fresh curry leaves (optional)
2 medium onions, thinly sliced
2 big ripe tomatoes, quartered
3/4 tsp ground turmeric
300ml coconut milk
4 fillets (150-180g each) firm white fish such as hake, pollack, haddock or cod, skinned
1 lime, quartered
- Put the ginger, garlic and in a pestle and mortar, along with a pinch of salt, and bash to a paste.
- Put the oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, add the onions, and stir every now and then for 8 to 10 minutes, until the onions are pale gold. Add the ginger and garlic paste and cook for another 2 to 3 minutes. Then add the tomatoes, the turmeric and the chilli powder. Put the lid on the pan and cook for a couple of minutes.
- Meanwhile, dilute the coconut milk with 100ml of water and add to the pan. When the milk starts to bubble, add the fish fillets, turn the heat down a little, cover with the lid and cook for approximately 5 to 7 minutes, or until the fish is cooked through.
- Serve with a big squeeze of lime and some rice.