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Coconut Fish Curry

Easy, , Serves 4 – 6

A fast, but satisfying mid-week meal – spicy, smooth and filling. Serve with Basmati rice.

  • 500 – 750g fish steaks or fillets, rinsed and cut into bite-sized pieces
  • 1 tomato (or 1 cup of cherry tomatoes)
  • 2 green chillies, sliced into strips
  • 2 garlic cloves, crushed
  • 1 tbsp fresh giner, greated (or 1/8tsp ginger powder)
  • Spices
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp ground tumeric
  • 1 tsp chilli powder (or hot pepper flakes)
  • 1/2 tsp ground fenugreek (methi)
  • or: instead of above spices ue 3 tbsp curry powder
  • 500ml unsweetened coconut milk
  • 6 curry leaves
  1. 1 Fry the curry leaves in a preheated pressure cooker in a little oil unitl golden around the edges.
  2. Add onion, garlic and ginger and saute until onion soft.
  3. Add the spices and saute until the aroma develops (about 2 minutes).
  4. Deglaze with coconut milk, making sure nothing sticks to the bottom.
  5. Add chillies, tomatoes and fish, coating everything well with the sauce.
  6. Close the pressure cooker and turn the heat up, setting the pressure on low level. Once the level is reached, turn heat sown and cook for 5 minutes.
  7. Open the pressure cooker by releasing the valve.
  8. Season to taste with salt and lemon juice just before serving.

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