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Categories:
white fish vegetable oil white onions garlic fresh ginger red Thai chile ground turmeric sweet paprika ground cumin tomatoes salt coconut cream fresh coriander mint
Viewed: 81 - Published at: 2 years agoIngredients
- 800 g white fish fillets
- 1 tablespoon vegetable oil
- 3 medium white onions, sliced thinly
- 3 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 red Thai chile, chopped finely (use more if you wish)
- 2 teaspoons ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 2 (400 g) cans whole tomatoes
- salt
- 1/2 cup coconut cream
- 1/4 cup fresh coriander, loosely packed and finely chopped
- 1 tablespoon of fresh mint, finely chopped
Method
- Cut fish into 2cm pieces.
- Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
- Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
- Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
- Add fish and coconut cream, bring to boil.
- Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
- Just before serving, stir in coriander and mint.
- Serve with rice.
