Ingredients
- 1 tablespoon oil
- 1 brown onion (finely chopped)
- 3 garlic cloves, minced
- 1 tablespoon finely grated ginger root
- 1/2 teaspoon ground fennel
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chilli powder
- 1 can (400 grams) chopped tomatoes
- 1 can (160 ml) coconut milk
- 700 grams ling fish (firm ling fillets)
- Steamed basmati rice, to serve
- Lime wedges, to serve
- Coriander laves, to garnish
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Serve curry with steamed rice and lime wedges and garnish with coriander leaves.
We hope you enjoy this recipe!
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