Fish curry


Ingredients 10
Servings 4
Time

Ingredients

  • 750
    g
    firm-fleshed white fish fillets
  • 5
    ml
    salt
  • 10
    ml
    lemon juice
  • 1
    large onion, peeled and sliced
  • 30
    ml
    sunflower oil
  • 45
    ml
    yellow curry paste
  • 400
    ml
    coconut milk or coconut cream
  • 250
    ml
    water
  • chopped flesh of half a lemon
  • fresh coriander to serve
 

Method

 
Sprinkle fish with salt and lemon juice. Cover and chill. Meanwhile, fry onion in 15 ml (1 tbsp) oil until softened and golden, about 5 minutes. Stir in curry paste and coconut milk and cook for 5 minutes. Pour in water and simmer for 15 minutes. Heat remaining oil in a frying pan over moderate heat. Add fish fillets and fry for 2 minutes on each side. Add to coconut mixture with lemon flesh. Simmer, uncovered, for 10 minutes. Garnish with fresh coriander and serve with basmati or jasmine rice.
 

Read more on: fish/seafood
 

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