Ingredients
- 400 grams snapper fish (white boneless fish fillets)
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 tablespoon oil (vegetable or peanut oil)
- 1 yellow onion (thinly sliced)
- 2 cloves garlic, minced
- 1/2 cop Korma curry paste
- 2 tomatoes, chopped
- 400 ml light coconut milk
- 1/2 cup water
- 3 cups cooked long-grain rice
- Coriander sprigs, to serve (optional)
- Lime cheeks, to serve (optional)
How to Make
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Step 1: Place fish in a shallow bowl and sprinkle over combined turmeric and salt, turning to coat.
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Step 2: Heat oil in a large saucepan over moderate heat and cook and stir onion for 2 minutes or until soft and then add garlic, cook and stir for 30 seconds or until fragrant.
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Step 3: Add Korma paste and tomato and cook and stir for 2 minutes or until tomato is very soft and then add coconut milk and the water and bring to a simmer.
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Step 4: Add fish and simmer, covered for 5 minutes or until fish is cooked (flakes easily when tested with a fork).
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Step 5: Serve curry with rice, coriander and lime chees (if using).
We hope you enjoy this recipe!
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