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Printed Book:
97
Curried Fish
Heat 1 tablespoon of oil in a pan. Add in onions and salt. Cook until soft and golden, about 8 minutes. Meanwhile, blitz tomatoes, garlic and ginger in a food processor to a smooth purée. Add curry paste to the onions and fry for 3 minutes. Stir in the tomato purée and simmer until thickened, about 10 minutes. Add coconut milk and cilantro. Simmer again to thicken. Heat the remaining oil in a nonstick frying pan. Cook fillets, in batches, over a high heat for 1 minute or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Serve.
Ingredients:
1)
avocado oil, divided : 3 tablespoon
2)
medium onions, chopped : 2
3)
sea salt : pinch
4)
vine tomatoes, chopped : 8
5)
thumb sized piece of garlic, chopped : 1
6)
Madras curry oaste : 3 tablespoon
7)
reduced-fat coconut milk : 0.74 cup
8)
large handful of fresh cilantro, chopped :
9)
pollock fillets : 1 lb
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