Coconut Fish Curry

Name: Coconut Fish Curry
Total time: 12 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 2 garlic cloves; 1 thumb piece ginger; 2 red chillies; 1 bunch coriander, stalks; 1 small, quartered onion; 2 tsp ground turmeric; 2 tsp ground cumin; 2 tbsp water; 550 g firm fleshed fish; 1 tsp mustard seeds; 1 tbsp ghee or butter; 400 ml coconut milk; 1 tbsp light soy sauce; 1 lime; 0.5 tbsp sugar; 0 chilli oil; 0 fresh herbs; 0 fried shallots

12m

Serves 1

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Coconut Fish Curry

facebook.com

12m

Serves 1

Directions

1Make the curry paste: Place all the curry paste ingredients into a food processor and blitz until smooth.
2Toast mustard seeds in a wok or pan over medium heat until they pop.
3Add ghee (or butter) to the pan.
4Add curry paste and fry for 1-2 minutes, stirring continuously.
5Add coconut milk, stir well, cover, and simmer for 5 minutes.
6Add salmon cubes and poach on medium heat for 3-4 minutes until cooked.
7Season with light soy sauce, lime juice, and sugar. Adjust seasoning as needed.
8Transfer to a serving dish.
9Drizzle with chilli oil and top with fresh herbs and fried shallots.

Ingredients

2 garlic cloves
1 thumb piece ginger
2 red chillies
1 bunch coriander, stalks
1 small, quartered onion
2 tsp ground turmeric
2 tsp ground cumin
2 tbsp water
550 g firm fleshed fish
1 tsp mustard seeds
1 tbsp ghee or butter
400 ml coconut milk
1 tbsp light soy sauce
1 lime
0.5 tbsp sugar
0 chilli oil
0 fresh herbs
0 fried shallots

Equipment

food processorwok or pan

Coconut Fish Curry

Coconut Fish Curry

Directions

Ingredients

Equipment

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