Fish Curry with Coconut Milk - Adam Liaw

sbs.com.au

Carmel's Kitchen

2 tbsp coconut oil, plus extra for frying

1 tsp mustard seeds

1 onion, finely chopped

4 garlic cloves, chopped

2 tsp finely grated ginger

15 to 20 fresh curry leaves

½ tsp turmeric powder

1 tsp chilli powde (¼ tsp)

1 tsp ground cumin

1 tsp ground coriander

2 tomatoes, chopped

1 red chilli, finely chopped (optional)

400 ml coconut milk

800 g skinless firm fish, cut into 5 cm pieces (blue eye trevalla or snapper) - Ling

salt and pepper, to taste

subheading: To serve:

steamed rice

chopped coriander

Note: Ingredients may have been altered from the original.

Directions at sbs.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer