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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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