Ingredients 800 g white fish fillets 1 tablespoon vegetable oil 3 medium white onions, sliced thinly 3 garlic cloves, crushed 1 tablespoon fresh ginger, grated 1 red Thai chile, chopped finely (use more if you wish) 2 teaspoons ground turmeric 1 teaspoon sweet paprika 1 teaspoon ground cumin 2 (400 g) cans whole tomatoes salt 1/2 cup coconut cream 1/4 cup fresh coriander, loosely packed and finely chopped 1 tablespoon fresh mint, finely chopped Directions 1Cut fish into 2cm pieces. 2Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens. 3Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil. 4Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly. 5Add fish and coconut cream, bring to boil. 6Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through. 7Just before serving, stir in coriander and mint. 8Serve with rice. |
