Fish in coconut curry

Name: Fish in coconut curry
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 large Onions; 4 ripe tomatoes; 5 finely chopped garlic; 1 kg Sherry Fish; 1 bunch corriander leaves; 1 3/4 cup Coconut milk; 2 1/2 tbsp tomato paste; 2 tsp paprika, curry powder, garam masala and tumeric; 1/2 tsp ground black pepper, chilli flakes; 1 green chilles and bell peppers; pinch ground cloves and ground ginger; 1 salt; 3 cup olive oil; 1/2 cup lime or lemon juice

Riffat @cook_2954546

Fresh fish swirlling in a sea of coconut curry. True authentic Swahili dish I must say.I learnt this special dish from my mother the traditional way. A hot charcoal burner, that stone made pestle and mortar, the coconut grater you sit on.....they conjure memories of a lifetime. Delight your senses to the wonders of East African cooking which has origins of Arab, Indian and African elements combined. The fresh herbs and spices tingle and tantalise your taste buds into a frenzy.

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Ingredients

45 mins

4 servings

2 largeOnions
4ripe tomatoes
5finely chopped garlic
1 kgSherry Fish
1 bunchcorriander leaves
1 3/4 cupCoconut milk
2 1/2 tbsptomato paste
2 tsppaprika, curry powder, garam masala and tumeric
1/2 tspground black pepper, chilli flakes
1green chilles and bell peppers
pinchground cloves and ground ginger
1salt
3 cupolive oil
1/2 cuplime or lemon juice

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Steps

45 mins

1

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.
2

Shallow fry fish in the olive oil and keep aside.
3

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
4

Add the rest of the curry powder, paprika and chopped corriander leaves, bell peppers and the green chilles to the mixture.
5

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.
6

Serve hot with boiled rice or Naan bread.