Quick fish coconut curry
Its called a curry for the flavours - not because it's hot. This will definitely goes best with steamed rice and a salad.
Ingredients
Serves: 2
- 1½ teaspoons vegetable oil
- 1 small onion, thinly sliced
- 5 tablespoons freshly grated ginger
- 5 tablespoons crushed garlic
- 1/3 teaspoon of turmeric powder
- 500ml coconut milk
- 1 teaspoon salt
- 500g of white fish, cubed
- 1 tomato, chopped
- 1 tablespoon freshly chopped coriander leaves
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Heat the oil in a large frying pan. Fry onion until brown.
- Add ginger and garlic.
- Season with turmeric powder and pour in the coconut milk. Cook over low heat and then add salt and fish. Cook until fish is tender, 5 to 10 minutes. Add tomato and coriander leaves just before serving.
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Reviews (4)
Yummy though I did knock the Garlic and ginger back to 5 teaspoons rather than tablespoons. and used a can of chopped tomato. - 12 Dec 2011
I also used teaspoon instead of tablespoons, it was quick and yummy! I added the photo - had no coriander leaves so we had beans and capsicum instead, thanks. - 16 Jan 2013
I added a finely chopped small red chilli with the 5 teaspoons of garlic and ginger, and a half cup of fresh grated coconut. Extra delicious, and I'll be doing variations of this quite regularly. - 18 Apr 2014
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