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Making a coconut curry fish sounds intimidating, but it doesn’t actually require much prep. Yields 4-6.
Ingredients:
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1 tablespoon vegetable oil
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1 large onion, chopped
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3 garlic cloves, minced
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2 teaspoons curry powder
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1⁄2 teaspoon salt
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1⁄2 teaspoon pepper
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1 (400 ml) can coconut milk (lite is fine)
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1v (400 ml) can chopped tomatoes
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1⁄2 cup fish stock
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10 whole allspice
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2 lb firm white fish fillet, chopped in to chunky pieces (I use Gurnard)
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1⁄2 lime, juice of
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2 green onions (green parts only)
Directions:
- In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
- Add curry powder, salt and pepper and stir for 1 minute.
- Add coconut milk, tomatoes, stock and allspice, bring to boil.
- Reduce heat and simmer for 20 minutes.
- Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
- Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.
Recipe created by Evie3234 for Food.com | https://www.food.com/cooking/recipe-ideas/a21085670/brussels-sprouts-salad-recipe/
Photo by Ty Mecham
