Fried Fish Curry ~ LCHF

Serves 4

2 tbsp coconut oil
2 onions, thinly sliced
1 can of tomatoes
4 – 5 garlic cloves
Thumb-sized piece ginger, peeled and roughly chopped
3 generous tsp of curry powder + water
165ml coconut milk
Large handful coriander, finely chopped
500g white fish fillets, skinned
Juice of half a lemon

Heat coconut oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden. Meanwhile, blend the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and handful of chopped coriander (leave some for garnish later). Simmer again to thicken. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Squeeze half a lemon over the sauce and give it a quick mix. Scatter over coriander sprigs and serve.

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