Serves 4

Ingredients:

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 3 garlic cloves, crushed
• 1 tbs finely grated fresh ginger
• ½ tsp ground fennel
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 400gm can chopped tomatoes
• 160ml coconut milk
• 700gm firm white fish

 

To serve:

• Steamed basmatic rice
• Lime wedges
• Coriander leaves

 

Method

1. Heat oil in a large saucepan over medium heat. Cook onion, garlic and ginger, stirring, for 6-7 minutes or until soft. Add spices and cook, stirring, for 1 minute or until fragrant.
2. Add tomato, coconut milk and 1/3 cup water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Add fish and simmer, uncovered, for 5-7 minutes or until fish is just cooked through and sauce thickens.
3. Serve curry with steamed rice and lime wedges. Garnish with coriander leaves.