coconut fish curry

serves 4-6

Ingredients

2 Tablespoons oil
1 onion finely chopped
3 cloves garlic thinly sliced
5cm freshly grated ginger  

2 teaspoons medium curry powder (add more if want a stronger flavour) 

1 teaspoon ground turmeric
400 ml of coconut milk
2 medium tomatoes roughly chopped
1 teaspoon chicken or vegetable stock powder
600 g firm white fish cut into 3cm chunks
20 g chopped fresh coriander (cilantro)
1/2 lime juiced

Method

• Melt the coconut oil in a medium saucepan.
• Saute the onion for about 5 minutes over medium heat until translucent and just starting to brown.
• Add the garlic and ginger, and cook, stirring gently for 1 minute.
• Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.  
• Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan.  Bring the pan to a gentle simmer.
• Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
• Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
• Gently stir in the coriander and lime juice.
• Serve.

Notes

If your curry powder contains a lot of turmeric you may wish to decrease or omit the additional teaspoon of turmeric in the recipe.
Use a good quality coconut milk to ensure a creamy fish curry, or add a little coconut cream in place of some of the coconut milk,
This curry can be prepared in advance.  I recommend you make the sauce ahead, then slip the chunks of fish into the sauce to gently poach just prior to serving