Fish curry with papaya salsa
4 servings
Prep: 10 mins,
Cooking: 25 mins
PARTNER CONTENT with Neofresh. Just in time for winter, Zola Nene pairs a belly-warming curry with a papaya salsa to balance the heat.
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Ingredients (19)
CURRY
2 tbsp | olive oil or cooking oil |
1 | brown onion — sliced |
1 tbsp | fresh garlic — chopped |
1 tbsp | fresh ginger — chopped |
1 tbsp | ground cumin |
2 tbsp | ground coriander |
1 tbsp | chilli powder — or to taste |
1 | canned chopped tomatoes |
1 tbsp | brown sugar |
1 | canned coconut milk |
coarse black pepper and salt — to taste | |
500 g | firm white fish fillets |
1/2 | lime — juiced |
fresh coriander — chopped, optional, to garnish |
SALSA
1/2 | papaya |
1 tbsp | fresh mint |
2 tbsp | dessicated coconut — toasted |
1/2 | lime — juiced |
coarse black pepper and salt |
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