Fish curry with papaya salsa

4 servings Prep: 10 mins, Cooking: 25 mins
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PARTNER CONTENT with Neofresh. Just in time for winter, Zola Nene pairs a belly-warming curry with a papaya salsa to balance the heat.

By Zola Nene July 03 2020
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Ingredients (19)

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
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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Heat oil then add onion and sauté until soft and browned around the edges.

Add garlic, ginger and spices. Sauté for a minute. Add tomatoes and sugar, then simmer for 5 minutes. Add coconut milk, season with salt and pepper then simmer for another 5 minutes.

Add fish, then poach for 4-5 minutes until the fish is cooked through.

Stir in the coriander just before serving.

For the salsa, combine the ingredients and mix well.

Serve the curry with plain rice and the papaya salsa.


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