Easy Fish Curry

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion, finely chopped
• 3 cloves Garlic, finely chopped
• 1 tbsp Ginger, finely grated
• 1 tsp Ground turmeric
• 2 tsp Ground coriander
• 400 g tin (14 oz) Chopped tomatoes
• 400 ml tin (1⅔ cups) Coconut milk
• 600 g (1 lb 5 oz) Firm white fish fillets, barramundi, basa or ling; cut into 4cm (1.6 in) chunks
• 1 Lime, juiced
• ½ tsp Salt
• 250 g (9 oz) Long-grain or basmati rice, to serve

You’ll need: Large deep frying pan, Saucepan

Method

1. 1

   Cook the rice according to the packet instructions.

2. 2

   Heat the oil in a large deep frying pan over medium heat and cook the onion for 5 minutes until soft. Add the garlic, ginger, turmeric and coriander and stir for 1 minute.

3. 3

   Add the tomatoes, coconut milk and salt. Simmer gently for 8 minutes until slightly thickened.

4. 4

   Add the fish and simmer gently for 4–5 minutes, turning once carefully, until the fish is opaque and flakes easily. Avoid stirring too much so it stays in chunks.

5. 5

   Stir in the lime juice, adjust the salt and serve over the rice.