4 servings
Experience
- fait le 15 décembre 2021 pour le premier anniversaire de Papa… sans Papa. Pour aller avec le saumon à l’unilatérale (papier alu, huile, saumon, huile, sel, poivre, baies roses ++, four 230-240°C, 10 minutes.
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
- Half and seed the chili, then thinly slice. Or use chili powder.
- Peel ginger. Thinly slice ginger and garlic.
- Crush cardamom pods.
- Heat oil in a pan(medium heat). Add chili, ginger, and garlic and cook, stirring, until garlic softened but not coloured (3 min).
- 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.
- Stir in coconut cream, season to taste.
- 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.
- Stir basil. Serve.
from bonappetit
