Fish curry with coconut milk

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10 servings Prep: 20 mins, Cooking: 1 hr
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (16)

30.00 ml olive oil — for shallow frying
1.00 onion — halved and thinly sliced
5.00 garlic — cloves, crushed
5.00 ml coriander — ground
5.00 ml cumin — ground
5.00 cardamom — pods, crushed
10.00 ml masala
1.00 red chilli — small, deseeded and finely chopped
1.00 green pepper — large, cut into strips
1.00 kg hake — or kingklip
500.00 ml coconut milk
2.00 lemons — juice only
3.00 tomatoes — large, peeled and chopped
5.00 ml salt
5.00 ml freshly ground black pepper
500.00 g shrimps — cleaned
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Method:

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.



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