Coconut fish curry
6
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Aromatic spices, fresh curry leaves and spicy ginger make this light and creamy fish curry come alive.
Ingredients
Vegetable oil
1 tbs
Brown onion
3 medium, thinly sliced
Fresh bay leaf
15 whole, (curry leaves)
Garlic
4 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Ground coriander
2 tsp
Ground cumin
2 tsp
Ground turmeric
1 tsp
Tomato(es)
2 medium, chopped
Light coconut cream
400 ml
Cod
850 g, blue eyed cod, skinless, cut into 3-4cm pieces
Fresh coriander
1 tbs, chopped, to serve
Fresh red chilli
1 whole, finely chopped, to serve
Instructions
1
Heat oil in a pan. Cook the onion and curry leaves, stirring, for 12 minutes or until golden. Add the ginger, garlic and spices and cook, stirring, until fragrant. Add the tomato and cook, stirring, for 1 minute or until softened. Add the coconut cream and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
2
Add the fish and simmer, covered, for 5 minutes or until the fish is just cooked.
3
Serve sprinkled with coriander and chilli.
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