Fish in coconut curry, fit for newbie.

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Return fish along with accumulated juices to pan, browned side up. Sear the fish filets and put them on a separate plate. Reduce the heat to minimum and add the pepper and onion.

You need Onions.
You need ripe tomatoes.
You need finely chopped garlic.
Use Sherry Fish.
You need corriander leaves.
Prepare Coconut milk.
Provide tomato paste.
You need to prepare paprika, curry powder, garam masala and tumeric.
You need ground black pepper, chilli flakes.
Use green chilles and bell peppers.
You need ground cloves and ground ginger.
Provide salt.
Prepare olive oil.
Use lime or lemon juice.

Short Tips:

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Marianet all spices and lemon juice with the fish for 10 minutes. Spare a bit of curry powder and paprika as it will be used in the curry..
Shallow fry fish in the olive oil and keep aside..
In another deep pan sautee onions and garlic until golden brown. Add chopped tomatoes and tomatoe paste and stir. As it thickens add the coconut milk and leave to simmer for 5 minutes.
Add the rest of the curry powder, paprika and chopped corriander leaves, bell peppers and the green chilles to the mixture..
Add the fried fish gently and do not stir. Simply pick the deep pan and shake gently to make sure all the fish is covered in curry. Put the lid on and simmer in low heat for 15 minutes. Add salt to taste..
Serve hot with boiled rice or Naan bread..

They get a tart tang from tamarind, and they are. Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Extreme closeup of fish curry with coconut in an earthen pot Fish curry with coconut and mango. This fish curry recipe is an easy fish curry with coconut milk. A creamy fish curry with just enough spice, power it up with sweet potato and spinach to get you on your way to five a day.

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