A warming curry with fresh ingredients that pairs perfectly with basmati or cauliflower rice.
Ingredients (Serves 4)
4 large fresh fish fillets
1 garlic clove, crushed
1 tin of tomatoes, crushed (420g)
1 tsp turmeric
1-2 tsp fresh ginger, grated
1 tsp mild curry powder
1-2 Tbsp olive oil
1 brown onion, finely chopped
1 small tin coconut cream (165g)
1 bunch coriander (optional)
Heat oil in a large frypan.
Add onion and cook over medium heat until translucent.
Add curry powder, turmeric, garlic and ginger and fry until fragrant, stirring to prevent sticking.
Add tomatoes and cook on a low/medium heat until the sauce thickens.
Add the coconut cream and stir through.
Add the fish making sure it is covered with the sauce and continues to cook until fish is cooked.
Gently move the fish around to ensure even cooking. Do not stir too hard or the fish will break up and you want it to remain whole.
Serve topped with coriander, if using.
Serve with steamed rice, steamed greens or crusty bread.