Servings : Serves 4-6
Fish goes so well with coconut, and this combination makes for a fabulous and exotic curry that goes beautifully with rice, especially coconut rice.
- 1 kg fish fillet of your choice, cut into pieces (marinate this in a paste of 1 tsp red chilli powder, half tsp salt, quarter tsp garlic paste and juice of half a lemon)
- 1 onion, roughly chopped
- 2 tomatoes, chopped
- 1 capsicum/bell pepper
- 1-2 green chillies, chopped
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- juice of one lemon
- salt to taste
- 1 tbsp tomato paste/puree
- 1 cup heavy coconut milk
- 1 cup light coconut milk
- 1 green chilli, slit
- cooking oil
Heat oil in a frying pan then shallow fry the fish pieces just enough to hold them together about 3 minutes on each side. They will cook some more in the sauce. Remove and leave to blot on kitchen towels.
Blend onion, tomatoes, green chilli and capsicum (make sure it’s completely smooth). Heat 1 tbsp. oil in a pan, then pour in the blended mixture and stir well. Let it simmer till all the water has evaporated and the mixture is cooked through.
Add tomato paste, turmeric powder, chilli powder and salt.
Then add the light coconut milk and stir on low heat, do not stop stirring otherwise it will spoil the texture of the sauce. When it begins to simmer, add the pieces of fried fish and mix well. Allow this to cook and simmer while stirring for about 5 minutes. Then squeeze in the lemon juice, and add the heavy coconut milk and whole chillies.
Let it simmer gently for another 2-3 minutes whilst stirring. Turn off the heat and serve.