Coconut Fish Curry

Name: Coconut Fish Curry
Ingredients: 1 (7oz) block creamed coconut, roughly chopped; 1-2 tbsp mild korma curry paste; 2/3 cup heavy cream; 2 lb cod fillet, skin removed, cut into chunks; 1 tbsp lemon juice; 1 None large red onion, peeled, sliced; 1 None green onion, sliced; 1 None red chili, seeded, sliced into rings; None None warmed chapatis, to serve; None None fresh cilantro leaves, to garnish

10 ingredients

3 steps

Ingredients

1 (7oz) block creamed coconut, roughly chopped
1-2 tbsp mild korma curry paste
2/3 cup heavy cream
2 lb cod fillet, skin removed, cut into chunks
1 tbsp lemon juice
1 None large red onion, peeled, sliced
1 None green onion, sliced
1 None red chili, seeded, sliced into rings
None None warmed chapatis, to serve
None None fresh cilantro leaves, to garnish

Directions

1

In a saucepan, combine creamed coconut with 2 cups boiling water and stir until smooth. Add curry paste and stir until heated through. Add heavy cream and simmer for 3 mins, until hot. Add cod and lemon juice. Simmer for 5 mins, until fish is cooked through but still firm.
2

Meanwhile, combine sliced red onion, green onion and chili. Place warmed chapatis on serving plates and sprinkle with onion mixture. Spoon cod and sauce over top.
3

Garnish with remaining onion mixture and fresh cilantro leaves. Serve immediately.