Fish Tomato Curry
27 minutes
A beautiful fish curry with tomatoes and coconut milk. Any reasonably firm-fleshed fish or even prawns can be used in this recipe.
1 person made this
Ingredients
Serves: 6
- 2 tomatoes
- 1 tablespoon oil
- 1 medium onion, finely diced
- 2 cloves garlic, crushed
- 1 tablespoon fresh chopped parsley
- 1 1/2 tablespoons Herbie's Spices Vegetable Curry Mix
- 1 tablespoon lemon juice
- 100ml coconut cream
- 4 fish fillets (eg ling or redfish)
- steamed fragrant rice, to serve
Directions
Preparation:15min ›
Cook:12min ›
Ready in:27min
- Cut a shallow X in the tops of the tomatoes and plunge into boiling hot water until skin begins to separate.
- Lift out using tongs and slip the skins away. Chop the peeled tomatoes finely. Set aside.
- Fry onions in oil until soft. Add garlic and cook approximately 30 seconds - do not brown.
- Add the tomatoes, parsley and curry mix.
- Cook gently until the tomatoes have given out their juices, then add the lemon juice. If the mixture is too dry, a little water may be added.
- Stir in the coconut cream.
- Place the fish fillets in sauce and cook uncovered for 3-4 minutes.
- Serve with steamed fragrant rice.
