Prep 15 mins
Cook 35 mins
A tasty and easy one dish meal. Nice served with steamed white rice.
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (400 ml) can coconut milk (lite is fine)
- 1 (400 ml) can chopped tomatoes
- 1⁄2 cup fish stock
- 10 whole allspice
- 1 kg firm white fish fillet, chopped in to chunky pieces (I use Gurnard)
- 1⁄2 lime, juice of
- 2 spring onions (green parts only)
- In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
- Add curry powder, salt and pepper and stir for 1 minute.
- Add coconut milk, tomatoes, stock and allspice, bring to boil.
- Reduce heat and simmer for 20 minutes.
- Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
- Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.
this has become one of my regular favourites. i use bassa for the fish and it works a treat (and it is cheap here in qld, australia) Thanks Evie!
We used half the fish in the same amount of sauce. I made it with a Malaysian curry powder, light coconut milk and snapper. To make a one dish meal, we added zuchinni chunks and green capsicum around the same time as we added the fish. This was a perfect way to eat fish (yet again) as it is tasty, but still subtle enough to let the fish flavour come through. Don't omit the lime and I served this with a good sprinkle of fresh coriander.