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Use a sustainable white fish like pollack in this southern Indian-style coconut and tomato curry with fresh coriander
Prep: 10 mins
Cook: 25 mins
- 2 tbsp vegetable oil, plus 2 tsp
- 2 onions, thinly sliced
- 8 large vine tomatoes, roughly chopped
- 4 garlic cloves
- thumb-sized piece ginger, roughly chopped
- 3 tbsp Madras curry paste
- 165ml can coconut milk
- large handful coriander, finely chopped, plus extra sprigs to serve
- 500g pollack fillets, skinned
- 6 tbsp plain flour
- basmati rice, to serve
- Heat 2 tsp oil in a pan.
- Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.
- Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée.
- Add the curry paste to the onions and fry for 3 mins more.
- Stir in the tomato mix and simmer for 10 mins until thickened.
- Add the coconut milk and chopped coriander. Simmer again to thicken.
- Dust the fish fillets in some seasoned flour.
- Heat the remaining oil in a non-stick frying pan.
- Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown.
- Carefully place fish in the tomato mixture and simmer until just cooked through.
- Scatter over coriander sprigs and serve with rice.
ENJOY and don't forget to post comments and RATE this recipe