Spicy Coconut Fish Curry
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 serves 1x
Ingredients
4 cloves garlic, chopped
4 small green chillies, chopped
1 Tbsp finely grated ginger
2 tsp finely grated fresh turmeric
2 Tbsp macadamia nut oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground cloves
10 curry leaves (optional)
400ml can of coconut milk
1 cup of fish or vegetable stock
600g white fish fillets (eg, Basa)
juice of one lime
coriander leaves to serve
Steamed rice to serve (optional)
Instructions
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.
