June 18, 2018
Dinner, Main Dish, Curries,
Fish, Rice, White Rice, Fruit, Indian, Easy/Beginner Cooking, Quick Meals, Entertaining, Potluck, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Lime more
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"From one of our national supermarkets and their monthly magazine, October '17."
Heat oil in a large saucepan over medium heat and cook onion, garlic and ginger, stirring, for 6 to 7 minutes or until soft and then add spices and cook, stirring, for 1 minute or until fragrant.
Add tomato, coconut milk and 1/3 cup water and bring to the boil and then reduce heat and simmer, uncovered, for 5 minutes and then add fish and simmer, uncovered, for 5 to 7 minutes or until fish is just cooked through and sauce thickens.
Serve curry with steamed rice and lime wedges and garnish with coriander leaves.
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