Coconut Fish Curry
Ingredients
- 2 Tbs vegetable oil
- 1 medium onion, thinly sliced
- 3 seed tomatoes, sliced
- 2 cloves garlic, crushed
- 1 green pepper, finely chopped
- 400 ml coconut milk (1 tin)
- 1 medium or big size skinned firm fresh fish.
- Salt and seasoning to taste
- Fresh curry leaves, picked, for garnish
Preparation
- On a medium heat, add the oil in a large, deep frying pan. Add the onions and sauté for 2 minutes.
- Add the garlic and green pepper and continue frying for another couple of minutes, or until the onions have softened.
- Add the garlic cloves, sauté for 1 minute. Stir in the coconut milk.
- Add tomatoes and salt.
- Bring the sauce almost to a boil and immediately reduce the heat. Simmer for 7-10 minutes.
- Cut the fish into sizes and add the fish.
- Partially cover the pan and cook for 5-10 minutes, or until the fish is cooked through and is flaky.
- Add seasoning.
- Garnish with fresh curry leaves.
- Enjoy, serve with rice, yam or plantain.
