Fish Curry
| Servings |
people
|
INGREDIENTS
- 1 tbsp coconut oil
- 1 large onion (thinly sliced)
- 2 garlic cloves (crushed)
- 1 large green chilli (finely chopped)
- 2 tsp ground tumeric
- 1 tsp Garramasala
- 6 cloves
- 2 tsp ground coriander
- 1 bunch fresh coriander (stems and roots finely chopped, leaves reserved)
- 12 curry leaves
- 1 1/2 cups coconut milk
- 600 grams firm white fish (cut into chunks)
- 1/3 cup water
- coconut yoghurt (to serve)
- curry leaves (to serve)
- coconut flakes (to serve)
INSTRUCTIONS
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Heat the coconut oil in a heavy based pan. Add the onions and cook for 5 minutes. Add garlic and chillies and cook for a further 2-3 minutes or until onion is translucent.
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Add spices, salt and curry leaves to the onion mix. Stir for 1 minute.
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Add the coconut milk and water. Bring to the boil before turning down to a simmer and allowing to cook for about 20 minutes or until the curry has reduced by half.
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Add the fish to the mix and simmer for 5 minutes or until fish is flakey.
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In a teaspoon of olive oil, quickly fry 8-10 curry leaves. Serve the fish curry over brown rice or quinoa, topped with the crispy curry leaves coriander leaves and a dollop of coconut yoghurt. Sprinkle with coconut flakes.
RECIPE NOTES
This recipe features in The Muesli's Spring Recipes E-Book. They're also offering the Studio Pilates community 15% off their products, using the code STUDIOP.
