August 14, 2018
Dinner, Lunch, Curries,
Fish, Snapper, Rice, White Rice, Vegetables, Onions, Indian, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Kosher, No Eggs, Non-Dairy, Canned Tomatoes, Spicy more
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"From our weekday newspaper The West Australian. Times are estimated,"
Place oil in a large saucepan over a medium heat and add onion, chilli and curry powder, and cook for 2 minutes and then stir paste and add coconut milk and tomatoes, and cook for about 4 minutes, or until simmering.
Add fish and simmer, covered, for 10 to 12 minutes or until fish is cooked.
Serve with rice and garnish with chilli and coriander.
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