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Fish in coconut milk

Fish in coconut milk
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Packed with spices, this fish curry in coconut milk makes a simple yet satisfying mid-week meal.
  • 1 tablespoon ghee or olive oil
  • 1 brown onion, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 long green chilli, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 10 fresh curry leaves
  • 400ml can coconut milk
  • 800g firm white fish fillets, cut into 2.5cm cubes
  • coriander leaves, to serve
  • steamed basmati rice and pappadums, to serve
  1. Heat ghee or oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes, or until tender. Add coriander, turmeric, chilli, garlic and curry leaves. Cook, stirring, for 1 minute, or until fragrant.
  2. Add coconut milk. Reduce heat to medium-low and simmer for 10 minutes, or until reduced slightly. Add fish. Cook for 4 to 5 minutes, or until fish is just cooked through.
  3. Season with salt and pepper. Top with coriander leaves and serve with steamed basmati rice and pappadums.
Replace fish with 800g green prawns, peeled, leaving tails intact. Shortcut: Replace coriander, turmeric, chilli, garlic and curry leaves with ⅓ cup mild curry paste and cook following steps 1 to 3 above.
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