Ingredients
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800 g white fish fillets
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1 tablespoon vegetable oil
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3 garlic cloves, crushed
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1 tablespoon fresh ginger, grated
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1 red Thai chile, chopped finely (use more if you wish)
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2 teaspoons ground turmeric
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1 teaspoon sweet paprika
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1 teaspoon ground cumin
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2 (400 g) cans whole tomatoes
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salt
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1/2 cup coconut cream
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1/4 cup fresh coriander, loosely packed and finely chopped
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1 tablespoon of fresh mint, finely chopped
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3 medium white onions, sliced thinly
Instructions
- Cut fish into 2cm pieces.
- Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
- Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
- Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
- Add fish and coconut cream, bring to boil.
- Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
- Just before serving, stir in coriander and mint.
- Serve with rice.