QUICK COCONUT FISH CURRY

An easy fish curry which can be cooked on any day. It takes less time and little ingredients but serves you with full flavour. I used spring onions(had a bunch delivered by Mlango Farm in the morning) instead of the onions in this recipe. It tasted great. Scotch bonnet chilli gives the special kick to the curry. ( if one can't handle the scotch bonnet, normal chilli would do too )

Quick coconut fish curry

Serves 2

Time: 30 minutes

2 fillets of tuna or any fish 

1 cup chopped spring onions

1 can coconut milk (1 -1 1/2 cups )

1 tsp grated ginger

1 tsp grated garlic

1 scotch bonnet chilli or a green/red chilli

1/4 tsp turmeric

1 tsp paprika

Salt

2 tbs oil

Freshly chopped coriander

1-2 tbs lemon juice

1/2 cup water (optional if you want thin gravy )

Method

Heat the oil in wok/pan. Add the spring onions to it. Cook them till they are wilted. Then add the ginger and garlic. Saute this till its aromatic.

 

Add the paprika and give it a stir. Now add the turmeric and a bit of salt. Give it a stir and cook a minute.

 

Pour the coconut milk and bring to a boil. Add the slit/poked scotch bonnet chilli and the lemon juice to the pan. Bring the sauce to a rapid boil for 5-6 minutes. At this stage, the gravy starts to thicken a bit.

 

Now add the fish pieces to the sauce. Spoon the sauce over the fish and cover to cook for a few minutes until the fish is cooked through but not overcooked ( when the fish changes the colour ) Add the coriander and give it a stir carefully without breaking the fish pieces. ( at this stage you can also discard the chilli if not needed ).

 

Remove from the heat, serve with rice.

TIP: When the gravy is being simmered, one can add green beans, cauliflower, peas or any vegetables to make it more filling.