Curry lovers, we have another scrumptios recipe for you to add to the recipe book! This new Turmeric and Coconut Fish Curry is packed with bold curry flavours and is a super easy dinner to put together.
Ingredients:
2 tbsp coconut oil
1 onion, finely chopped
3 garlic cloves, minced
2 tbsp fresh ginger, grated
2 tsp curry powder
1 tsp ground turmeric
12 curry leaves (fresh)
400 ml coconut milk
2 medium tomatoes, chopped into chunks
600 g firm white fish, cut into 3cm chunks
Salt and pepper, to taste
1 cup coriander, chopped
½ lime, juiced
Cooked rice, to serve
SERVES: 4 | Prep & Cook Time: 20 Minutes
Method
Melt the coconut oil in a medium saucepan over medium heat. Sauté the onion for approx. 5 mins until it is translucent and slightly brown.
Add in the garlic and ginger and cook, stirring gently for 1 minute.
Add the curry powder, turmeric and curry leaves and cook for a further minute.
Stir through the coconut milk slowly, scraping up the spices and onion from the bottom of the saucepan. Bring to a gentle simmer.
Add in the chopped tomatoes and continue to simmer for around 5 mins or until the tomato begins to soften.
Add the fish and gently poach for about 6 – 8 minutes, or until the fish is cooked through. Season with salt and pepper, to taste.
Gently stir through the coriander and lime juice. Serve alongside cooked rice and enjoy!
Recipe by: A Better Choice
