Recipe by Jewelies
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.
Top Review by Peter J
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.
- 800 g white fish fillets
- 1 tablespoon vegetable oil
- 3 medium white onions, sliced thinly
- 3 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 red Thai chile, chopped finely (use more if you wish)
- 2 teaspoons ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 2 (400 g) cans whole tomatoes
- 1⁄2 cup coconut cream
- 1⁄4 cup fresh coriander, loosely packed and finely chopped
- 1 tablespoon of fresh mint, finely chopped
Directions See How It's Made
- Cut fish into 2cm pieces.
- Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
- Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
- Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
- Add fish and coconut cream, bring to boil.
- Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
- Just before serving, stir in coriander and mint.
- Serve with rice.