A quick and easy fish curry that the whole family will enjoy.
Sauté finely diced onion in a fry pan with a little olive oil until translucent. Add the crushed garlic, ginger and curry paste,and cook for a further minute.
Add the coconut cream and diced tomatoes and simmer for five minutes until the tomato begin to soften.
Cut the fish fillets until 3cm chunks and add to the pan. Cook for six minutes, or until the fish is cooked.
Gently stir in half the coriander and the lime juice.
Garnish with the remaining coriander, and serve with steamed rice and poppadoms.
600-700g firm fish fillets
3 cloves garlic, crushed
2 Tbsp fresh grated ginger*
2 tsp green curry paste
400ml can coconut cream*
2 medium tomatoes, diced*
1 tsp flaky sea salt*
1 cup coriander, roughly chopped
*may not be included in your Market Box