Fish Curry in Coconut Cream (Fiji Style)

Prep Time: 20 minutes Cook Time: 20 minutes

This is a nutritious one pot dish. It is easy and fail proof and will quickly become a family favorite. Feel free to use fish of your choice and adjust the proportions of spice to satisfy your taste buds!

Ingredients:

1. 500g Fish fillets skin on (I prefer snapper)

2. 1 can tomatoes, crushed

3. 1/4 cup coconut cream

3. 1/2 medium sized brown onion, diced

4. 2 - 3 cloves garlic, crushed

5. Fresh chilies to taste

6. Ginger -approx. 2 x 1cm slice, crushed

7. Curry Leaves - 1 stalk (optional)

8. 1 tsp mustard seeds

9. 2 tbs cooking oil

10. 1 tsp turmeric

11. 1 tsp garam masala

12. Salt tot taste

13. 2 lemons

14. 1/4 cup coriander leaves - chopped

Procedure:

1. Slice fish fillets in approx. 3 cm long pieces. Add juice of 1 lemon to these pieces and gently stir to coat the fish. Leave aside for 5 minutes and rinse off under tap water. (this helps to remove the fishy smell)

2. Add turmeric, garam masala and salt to the fish. Stir gently to coat the fish. Leave aside.

3. In a non stick skillet, add oil and heat on medium heat.

4. Add mustard seeds, onion and curry leaves. Once the onion has cooked and become transparent, add the garlic and ginger and fry until fragrant.

5. Add cam of crushed tomatoes and chillers and cook until oil starts to separate.

6. Add the fish pieces, placing them in a single layer, skin side down. Cook for couple of minutes on each side. Take care to stir or turn gently as the fillets will flake or break easily.

7. Add 1 liter of water and bring to boil and then reduce heat to simmer for 10 minutes

8. Add the coconut cream and simmer for further 5 minutes

9. Add juice of half a lemon or to taste. Adjust the seasoning to taste.

10. Turn off heat and add coriander.

11. This curry can be enjoyed with a bowl of plain basmati rice.