Spicy Coconut Fish Curry



1. Process the garlic, chilli, ginger and turmeric to a paste.

2. Heat oil in frypan over a medium heat. Cook onion stirring for 3-4 minutes, until softened. Add chilli paste and stir for a further 3-4 minutes until fragrant. Add spices and curry leaves and cook for a further 2 minutes. Add coconut milk and stock and bring to a simmer.

3. Cook for a further 10 minutes, stirring occasionally until slightly reduced. Add the fish and cook for a further 4 minutes until just cooked. Remove from heat, season with lime juice and salt.

4. Serve with rice or steamed broccoli for a lower carb meal. Top with fresh coriander.

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