Coconut Fish Curry

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Published

Ingredients

  • 500 gms perch or any white fleshed fish, cut into large chunks
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 onion grated
  • 100 gms canned tomatoes, chopped
  • 3 green chillies, finely chopped
  • 1/2 tsp ground tumeric
  • 1/2 tsp red chilli powder
  • pinch garam masala
  • 300 mls coconut cream
  • handful of fresh coriander, chopped

Preparation

  1. Heat the oil in a large saucepan. Add the cumin seeds and when sizzling, add in the onion and fry until lightly golden. Turn down the heat. Add the tomatoes, green chilli, ground turmeric and chilli powder. Season and stir well.
  2. When the oil has separated, add a sprinkle of garam masala and stir in the coconut cream. Heat gently for 2-3 minutes. Stir in the cod making sure it is covered in the sauce. Cover and cook on a very low heat for 12-15 minutes.
  3. Serve with boiled basmati rice and garnish with a sprinkling of chopped coriander.

Further Information

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