Coconut Fish Curry
Serves 10
Ingredients:
¼ cup rice bran oil
250g diced onions
1 tsp minced garlic
1 tsp minced ginger
250g Barker’s Professional Butter Chicken Paste
½ cup coconut threads
500ml coconut cream
1kg fresh white fish, cubed (eg snapper or hapuku)
1 cup diced tomatoes
2 green chillies - deseeded and sliced
Method:
Sweat the onions in the oil without colour.
Add the garlic, ginger, coconut and Barker’s Professional Butter Chicken Paste. Gently fry until fragrant.
Stir in the coconut cream and bring to the boil.
Add the fish and simmer for about ten minutes or until the fish is just cooked.
Correct the seasoning then stir in the tomatoes and chillies.
Serve hot with steamed basamati rice.