Fish curry with coconut milk

Recipe from: 7/1/2006 12:00:00 AM

Ingredients 16
Servings 10
Time 20

Ingredients

  • 30
    ml
    olive oil for shallow-frying
  • 1
    large onion, halved and thinly sliced
  • 5
    cloves garlic, crushed
  • 5
    ml
    ground coriander
  • 5
    ml
    ground cumin
  • 5
    cardamom pods, crushed
  • 10
    ml
    masala
  • 1
    small red chilli, seeded and finely chopped
  • 1
    large green pepper, cut into strips
  • 1
    kg
    hake or kingklip, cut into chunks
  • 500
    ml
    coconut milk
  • 2
    juice of lemons
  • 3
    large tomatoes, peeled and chopped
  • 5
    ml
    salt
  • 5
    ml
    black pepper
  • 500
    g
    cleaned shrimps
 

Method

60
 
Heat the oil in a large pan and sauté the onion and garlic until soft.
Add the spices, chilli and green pepper and sauté until the pepper is soft.
Add the fish and sauté ever medium heat until the fish is just cooked ? it must remain firm.
Place the fish mixture in a deeper pan or pot and add the coconut milk, lemon juice, tomatoes, salt and pepper.
Bring to the boil, reduce the heat and simmer uncovered for about 60 minutes or until the sauce begins to thicken.
Add the shrimps in the last 8 minutes.
 

Read more on: fish/seafood  |  shallow-fry
 

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