Coconut Fish Curry


Ingredients: 2 fish fillets. 1 can coconut milk. 1/4 eggplant diced. 1 yellow pepper diced. 2 stalks lemongrass chopped. 2 handfuls of garden peas. Fresh coriander. Fresh basil. Mustard seeds. Fresh red chilli or dried chilli flakes. 1 Lime.

Tip: You can use any type of fish you like, but the meatier it is the less fragile it will be when cooked. Fish doesn’t need a long time to cook so take care not to over-cook and not to stir frequently. If the sauce is too watery add a tbs of corn flower to thicken it. Otherwise if you leave it watery it can make for a good soupy dish.

Pour the can of coconut milk into a saucepan. Add the diced eggplant, yellow diced pepper, chopped lemongrass and mustard seeds. Cook for 5 mins. Add the diced fish fillets and the garden peas. Cook for another 7 mins. Flavour with salt, pepper, dried coriander, lime zest and chilli. Garnish with fresh coriander & basil. Done. Easy. Yummy.


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