https://www.youtube.com/watch?v=0lAzzdw5oaw
A decadent fish curry, perfect for the cold winter evenings
COCONUT FISH CURRY
*Marinate 4 Hours Ahead
THINGS YOU NEED:
For the Marinade:
- 2lbs white fish
- 2 tablespoons sunflower oil
- Juice of ½ lemon
- 1 tablespoon of finely chopped coriander
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri chilli powder
For the Sauce:
- 2 tablespoons sunflower oil
- 1 tablespoon chopped fresh garlic
- 200g blended tomato
- 1 teaspoon salt
- 1 can coconut milk (13.5oz can)
- Juice of 1 lime
- 1 tablespoon of chopped corainder FROM THE SPICE BOX:
- ½ tablespoon turmeric powder
- ½ teaspoon garam masala
- ¼ teaspoon Kashmiri chilli powder*
PREPARATION:
- Peel and chop the garlic as finely as possible
- If using frozen fish defrost thoroughly and drain off any excess water
- Finely chop 1 tablespoon fresh coriander for marinade and lightly chop 1 tablespoon fresh coriander for serving
- Have aluminum foil at hand
- Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook
COOKING GUIDE:
- Marinate the fish in 2 tablespoons sunflower oil, squeezed lemon juice, finely chopped coriander, ½ teaspoon turmeric powder and ½ teaspoon Kashmiri chilli powder for at least 4 hours before cooking in an oven proof dish
- 40 minutes before you want to eat, pre-heat the oven to 375ºC degrees and start making the curry sauce
- To make the curry sauce, heat 2 tablespoons of oil so it’s hot then add the garlic. Let it cook for a minute or two until it just turns brown
- Add the blended tomatoes, salt, ½ tablespoon turmeric powder, ¼ teaspoon Kashmiri chilli powder and garam masala. Let it simmer on low heat for 15 minutes with the lid on, stirring occasionally
- Now add the coconut milk, squeezed lime juice and boil on a medium-high heat for another 25 minutes with the lid on, stirring occasionally
- Pour Sauce over fish and mix in well
- Place the fish in the pre-heated oven for 20 minutes with the first 10 minutes covered in foil and the second 10 minutes without the foil
- Take the Coconut fish curry out of the oven
- Garnish with the lightly chopped coriander and serve
- Suggested serving accompaniments include salad, rice, naan or chappati
112 Park Road, Hounslow, Middlesex, TW3 2HB.
Tel: 020 8894 7779 | Email: info@heenaskitchen.co.uk | www: http://bit.ly/2ouohkP
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