Fish Curry

PennyAuthorPenny
00DifficultyIntermediate

Fish Curry

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Yields1 Serving

 1 onion sliced into thin wedges
 1 thinly sliced red pepper
 2 sliced garlic cloves
 2-3 red chillies finely chopped
 1 tspn black mustard seeds
 1 tspn ground coriander
 1/2 tspn turmeric
 1/2 tspn chill powder
 thumb sized piece of root ginger grated
 400ml coconut milk
 175ml water
 1lb white fish
 4 shallots
 coriander leaves and lime wedges to serve ( optional )

1

Fry onion in a little veg or sunflower oil until just turning golden

2

add in the peppers, the chillies ( add more or less depending how hot you like it )the garlic and mustard seeds

3

Fry for another 3 mins

4

add the ground coriander, tumeric, chilli powder, and ginger fry for another minute

5

Now add the coconut milk and water and simmer for about 10 minutes until slightly thickened

6

Cut your fish into chunks

7

Season curry with s&p and add in the fish and cover and gently simmer for 4-5 mins or until just cooked

8

In a seperate pan fry the thinly sliced shallots in oil until golden

9

Scatter the shallots and coriander leaves over the curry and serve with rice and lime wedges

Category,

Ingredients

 1 onion sliced into thin wedges
 1 thinly sliced red pepper
 2 sliced garlic cloves
 2-3 red chillies finely chopped
 1 tspn black mustard seeds
 1 tspn ground coriander
 1/2 tspn turmeric
 1/2 tspn chill powder
 thumb sized piece of root ginger grated
 400ml coconut milk
 175ml water
 1lb white fish
 4 shallots
 coriander leaves and lime wedges to serve ( optional )

Directions

1

Fry onion in a little veg or sunflower oil until just turning golden

2

add in the peppers, the chillies ( add more or less depending how hot you like it )the garlic and mustard seeds

3

Fry for another 3 mins

4

add the ground coriander, tumeric, chilli powder, and ginger fry for another minute

5

Now add the coconut milk and water and simmer for about 10 minutes until slightly thickened

6

Cut your fish into chunks

7

Season curry with s&p and add in the fish and cover and gently simmer for 4-5 mins or until just cooked

8

In a seperate pan fry the thinly sliced shallots in oil until golden

9

Scatter the shallots and coriander leaves over the curry and serve with rice and lime wedges

Fish Curry