Balti Fish Curry

Name: Balti Fish Curry
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 of fresh mint, finely chopped

14 ingredients

8 steps

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 of fresh mint, finely chopped

Directions

1

Cut fish into 2cm pieces.
2

Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
3

Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
4

Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
5

Add fish and coconut cream, bring to boil.
6

Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
7

Just before serving, stir in coriander and mint.
8

Serve with rice.