Fish curry on vegetable rice

Name: Fish curry on vegetable rice
Yield: 4 servings
Cuisine: Boil
Ingredients: 45.00 ml margarine; 1.00 onion large, chopped; 1.00 garlic cloves, crushed; 1.00 red pepper diced; 2.00 green chilli chopped; 15.00 ml curry powder; 15.00 ml flour; 5.00 ml turmeric; 10.00 ml fish spice; 375.00 ml coconut milk; 750.00 g fish hake, whiting or kingklip fillet; 1.00 lemon juice; sea salt and freshly ground black pepper; fresh coriander to garnish

4 servings

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By Food24 November 03 2009

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Ingredients (14)

45.00 ml	margarine
1.00	onion — large, chopped
1.00	garlic — cloves, crushed
1.00	red pepper — diced
2.00	green chilli — chopped
15.00 ml	curry powder
15.00 ml	flour
5.00 ml	turmeric
10.00 ml	fish spice
375.00 ml	coconut milk
750.00 g	fish — hake, whiting or kingklip fillet
1.00	lemon juice
	sea salt and freshly ground black pepper
	fresh coriander — to garnish

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Method:

Melt the margarine and sauté the onion, garlic, red pepper and chillies.
Add curry powder, flour, spices and seasoning, stir well. Cook over gentle heat for 2 minutes, stirring continuously.
Add coconut milk and stir in well. Simmer over low heat for 5 to 10 minutes, until thickened.
Skin fish and arrange in a shallow dish. Squeeze lemon over top.
Season curry sauce and pour over fish.
Cover and bake at 180 ºC for 15 minutes.
Serve on vegetable rice (see recipe).