Fish Curry With Coconut Milk And Tomatoes

Sea salt and freshly ground black pepper. 1 heaped tsp ground turmeric.

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And while you can poach in olive oil or even milk Andys one-skillet recipe layers in flavor with a highly aromatic tomato-coconut curry.

Fish curry with coconut milk and tomatoes. 400ml fresh vegetable stock. Meanwhile blitz the tomatoes garlic and ginger in a food processor to a smooth purée. This light and flavorful fish curry with coconut tomatoes turmeric and red chili powder is a staple in our home.

Combine the coconut milk with the juice of half of the lime and olive oil. Season with salt and pepper and the chopped. Spread a thin later of the coconut milk mixture to the bottom of an oven-proof casserole dish.

Ingredients ¾ cup unsweetened coconut milk 1 1-inch piece fresh ginger scrubbed and finely grated 1 garlic clove finely grated ½ teaspoon ground turmeric ½ teaspoon red-pepper flakes 1 tablespoon honey Kosher salt 2 limes ½ cup chopped cilantro 4 6-ounce fish fillets such as snapper haddock. Served with steamed rice it makes for a quick and easy. 2 medium tomatoes diced.

100ml tinned coconut milk. Add the curry paste to the onions and fry for 3 mins more. 1 tsp ground coriander.

Choose a mild fish and the bold flavours of the curry combined with the creaminess of the coconut milk are bound to win over even the most skeptical eaters. This simple curry is a family favourite at our house and is a great dish to cook if your own family is a little apprehensive about fish. A handful of curry leaves.

Stir in the tomato mix and simmer for 10 mins until thickened. Instructions Preheat the oven to 350 F 180 C. 400g monkfish fillets.

Think ginger garlic and a fiery red chile. Add the coconut milk and chopped coriander. Finely chop the garlic and herbs.

2 tbsp roughly chopped coriander leaves.

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