Ingredients:
800 g white fish fillets
1 tablespoon vegetable oil
3 medium white onions, sliced thinly
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 red Thai chile, chopped finely (use more if you wish)
2 teaspoons ground turmeric
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 (400 g) cans whole tomatoes
salt
1/2 cup coconut cream
1/4 cup fresh coriander, loosely packed and finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon vegetable oil
3 medium white onions, sliced thinly
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 red Thai chile, chopped finely (use more if you wish)
2 teaspoons ground turmeric
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 (400 g) cans whole tomatoes
salt
1/2 cup coconut cream
1/4 cup fresh coriander, loosely packed and finely chopped
1 tablespoon fresh mint, finely chopped
Directions:
1
Cut fish into 2cm pieces.
2
Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
3
Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
4
Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
5
Add fish and coconut cream, bring to boil.
6
Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
7
Just before serving, stir in coriander and mint.
8
Serve with rice.
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2
Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
3
Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
4
Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
5
Add fish and coconut cream, bring to boil.
6
Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
7
Just before serving, stir in coriander and mint.
8
Serve with rice.
?
Have a question about this recipe? Write through Comments.
