Coconut fish curry
3 medium, thinly sliced
Fresh bay leaf
15 whole, (curry leaves)
4 clove(s), crushed
1 tbs, finely grated
2 medium, chopped
Light coconut cream
850 g, blue eyed cod, skinless, cut into 3-4cm pieces
1 tbs, chopped, to serve
Fresh red chilli
1 whole, finely chopped, to serve
- 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.
- Add the fish and simmer, covered, for 5 minutes or until the fish is just cooked.
- Serve sprinkled with coriander and chilli.