Total Time
30mins
Prep 5 mins
Cook 25 mins

Posting this for my brother from a book recommended by Kookaburra. Australian Womans Weekly Asian Meals in Minutes. The orginal recipe doesn't add salt but with fresh coriander I like to add a bit of salt. I also increased the garlic from 2 to 3 cloves and the coconut cream from 1/4 cup to 1/2 cup.

Ingredients Nutrition

Directions

  1. Cut fish into 2cm pieces.
  2. Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
  3. Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
  4. Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
  5. Add fish and coconut cream, bring to boil.
  6. Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
  7. Just before serving, stir in coriander and mint.
  8. Serve with rice.
Most Helpful

5 5

Delicious! I used a small and pretty hot chilli with seeds to make half the quantity and thought that gave a good balance between heat and not overpowering the fish. It had a beautiful aroma and flavours that worked together perfectly.

5 5

This was sooooo good! My sister and I loved it! Made it with cod, and didn't have ginger, so I skipped that as well as the mint. Still tasted absolutely delicious, so creamy and fantastic! I really love curries, and this is definitely going to be a regular. Perfect!

This curry is one of the best I have ever made! it's so easy to make yet so tasty