
Ingredients
- 600g firm white fish, 3cm chunks
- 2 tomatoes, roughly chopped
- 3 garlic cloves, thinly sliced
- 1 onion, finely chopped
- 2 tbsp ginger, freshly grated
- 1 cup coriander, fresh & chopped
- 10-15 fresh curry leaves
- 2 tbsp coconut oil
- 400ml coconut milk
- 2 tsp curry powder
- 1 tsp turmeric
- 1/2 lime, juiced
- 1/2 tsp salt
Directions
- Saute the onion in the coconut oil in a saucepan over medium heat for 5 minutes or until translucent.
- Add ginger and garlic, stir for a minute.
- Add curry powder, curry leaves and turmeric and cook for a further minute.
- Slowly pour in the coconut milk, stir and bring pan to a gentle simmer.
- Add tomato and simmer for 5 minutes until softened.
- Add fish and salt and gently poach for 6-8 minutes until the fish is cooked.
- Stir in the coriander and lime juice and serve.