A DELICIOUS AND EASY FISH CURRY IN JUST 30 MINUTES

​Ingredients

• 2 Tablespoons coconut oil
• 1 onion finely chopped
• 3 cloves garlic thinly sliced
• 2 Tablespoons freshly grated ginger about a 5cm piece
• 2 teaspoons medium curry powder
• 1 teaspoon ground turmeric
• 10 - 15 fresh curry leaves
• 400 ml (13 ozs) coconut milk
• 2 medium tomatoes roughly chopped
• 1 teaspoon salt
• 600 g (21 oz) firm white fish cut into 3cm chunks
• 20 g (1 cup) chopped fresh coriander (cilantro)
• 1/2 lime juiced

Instructions

• Melt the coconut oil in a medium saucepan.
• Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
• Add the garlic and ginger, and cook, stirring gently for 1 minute.
• Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.  
• Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan.  Bring the pan to a gentle simmer.
• Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
• Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
• Gently stir in the coriander and lime juice.
• Serve.
  Recipe and Photo from The Cooks Pyjamas