Coconut, fish curry

Coconut, fish curry

2 tbs vegetable oil

1 small onion, halved lengthways and thinly sliced1 

2 garlic cloves, finely sliced

10 curry leaves (or u can use 2 tsp of curry powder)

2 small green chillies , halved lengthways

1 tsp ground coriander

¼ tsp chilli powder

¼ tsp turmeric

1 tsp black mustard seeds (optional)

400ml can coconut milk

¼ tsp black pepper

450g firm white fish fillet

1 small mango, stoned and sliced

Handful of coriander leaves

To serve:

Cooked Basmati rice and lime wedges

1.     Heat the oil, add the onion, garlic, curry leaves and chillies, then fry for 3-4 mins, stirring occasionally, until the onions are tinged golden. Stir in the ground coriander, chille powder, turmeric and mustard seeds, then fry for 1 min. Pour the coconut milk, bring to a boil and stir while it thickens (6-8 mins) .

2.     Pour in about ½ can of water to make thinnish sauce. Add black pepper. Lay the fish on top and simmer for 4 mins.

3.     Take of the heat, lay the mango slices on top, cover and leave to warm through while the fish finishes cooking (4-5 mins). Season, then scatter over the coriander.

4.     Break the fish into large pieces with a slotted spoon, lift out, along with the mango and place on top of rice. Spoon the sauce and serve with Lime wedges.

You can add prawns to the fish, prawns  should be added with the mango