Fish curry

2 servings

Experience

• made on 02/09/2021, doubled portion, with a whole lemongrass cut in length. It was relatively bland. In reheating, I added green curry paste, it was spicy but had much more flavor. Could add broth?

Ingredients

• 3 tbsp coconut oil
• 1 red chili
• piece ginger (1 inch)
• 2 garlic cloves
• 4 cardamom pods
• 1 tsp. coriander
• ½ tsp. turmeric (or some yellow curry paste)
• 570 g cherry tomatoes
• ¼ cup coconut cream
• salt
• 2 white fish fillets
• 1 cup basil leaves

Recipe

1. Half and seed the chili, then thinly slice. Or use chili powder.
2. Peel ginger. Thinly slice ginger and garlic.
3. Crush cardamom pods.
4. Heat oil in a pan(medium heat). Add chili, ginger, and garlic and cook, stirring, until garlic softened but not coloured (3 min).
5. Add cardamom, coriander, and turmeric and cook, stirring (30 s). Add tomatoes and cook (12-15 min) until most of the tomatoes have burst and released their liquid.
6. Stir in coconut cream, season to taste.
7. Heat: medium-low. Season fish with salt and nestle into curry. Cover and simmer (5-7 min) until fish is opaque throughout and beginning to flake.
8. Stir basil. Serve.

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from bonappetit