30 Day Challenge Fish Curry 24 April 2019 Studio Pilates Print Recipe Fish Curry Servings people Ingredients 1 tbsp coconut oil1 large onion (thinly sliced)2 garlic cloves (crushed)1 large green chilli (finely chopped)2 tsp ground tumeric1 tsp Garramasala6 cloves2 tsp ground coriander1 bunch fresh coriander (stems and roots finely chopped, leaves reserved)12 curry leaves1 1/2 cups coconut milk600 grams firm white fish (cut into chunks)1/3 cup watercoconut yoghurt (to serve)curry leaves (to serve)coconut flakes (to serve) Servings people Ingredients 1 tbsp coconut oil1 large onion (thinly sliced)2 garlic cloves (crushed)1 large green chilli (finely chopped)2 tsp ground tumeric1 tsp Garramasala6 cloves2 tsp ground coriander1 bunch fresh coriander (stems and roots finely chopped, leaves reserved)12 curry leaves1 1/2 cups coconut milk600 grams firm white fish (cut into chunks)1/3 cup watercoconut yoghurt (to serve)curry leaves (to serve)coconut flakes (to serve) Instructions 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. Add spices, salt and curry leaves to the onion mix. Stir for 1 minute. 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. Add the fish to the mix and simmer for 5 minutes or until fish is flakey. 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.
