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Fish Curry
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Fish Curry
Fish Curry
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  • 3 tbsp sunflower oil
  • large onions, finely chopped
  • 4 garlic cloves, crushed
  • 4cm ginger, finely grated
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 10 curry leaves
  • 2–3 tbsp brown sugar
  • 400g tin coconut milk
  • 3 limes, juice only
  • 5 vine-ripened tomatoes, chopped and blended
  • 700g skinless tuna fillet, cut into 2cm in-wide finger-length pieces
  • 3 tbsp grated creamed coconut, to garnish
  • handful fresh coriander, chopped, to garnish
  • freshly steamed basmati rice, to serve (optional)
Preparation:
  1. Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for15 minutes, or until soft and starting to turn golden.
  2. Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 minutes, or until slightly reduced.
  3. Add the salmon and gently poach for 5–6 minutes.
  4. Serve with steamed basmati rice if desired, garnished with coconut cream and fresh coriander.
Delicious with Moroil Sunflower Oil