Ingredients
- 2 tablespoons olive oil
- 1 brown onion (large onion, chopped)
- 2 red chillies (long chillies, de-seeded and thinly sliced)
- 1 tablespoon curry powder (mild)
- 2 tablespoon tomato paste
- 1 can (400 ml) coconut milk (light)
- 1 can (400 gram) chopped tomatoes
- 800 grams snapper fish (fillets cut into 4cm pieces, firm white fish stated)
- TO SERVE
- 160 grams dry basmati rice (1 cup white basmati, steamed to serve)
- Fresh coriander (1/4 bunch, for garnish)
- Red chilli, sliced, to garnish
How to Make
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Step 1: 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.
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Step 2: Add fish and simmer, covered, for 10 to 12 minutes or until fish is cooked.
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Step 3: Serve with rice and garnish with chilli and coriander.
We hope you enjoy this recipe!
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