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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A tasty and easy one dish meal. Nice served with steamed white rice. Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
3 garlic cloves, minced |
2 teaspoons curry powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (400 ml) can coconut milk (lite is fine) |
1 (400 ml) can chopped tomatoes |
1/2 cup fish stock |
10 whole allspice |
1 kg firm white fish fillet, chopped in to chunky pieces (i use gurnard) |
1/2 lime, juice of |
2 spring onions (green parts only) |
Directions:
1. In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
2. Add curry powder, salt and pepper and stir for 1 minute.
3. Add coconut milk, tomatoes, stock and allspice, bring to boil.
4. Reduce heat and simmer for 20 minutes.
5. Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
6. Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.
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