Ingredients:
500-700g fish
1 tbsp of coconut oil
Blend or pound with mortar and pestle the following ingredients together till it become a paste texture.
Mixture A
1/2 red onions , finely sliced
1 tsp finely grated fresh ginger
2 Cloves garlic , crushed
2 stalks of lemon grass ( finely sliced)
1 red chillies, seeds removed finely sliced
2 fresh kaffir line leaves
250 g tomatoes
1 tsp ground cumin
1/2 tsp Himalayan salt or fish sauce ( premium quality one ) traditionally prepared with fresh anchovies & pure sea salt
Freshly ground black pepper
1.5 cups coconut milk
If you like to sweeten your curry , just add a little coconut sugar or stevia.
1/2 cup of fresh coriander ( roughly chopped)
1 lime , quartered
Steamed rice & bok choy to serve
Method :
Cut your choice of fish into 5 cm pieces.
Heat the coconut oil in a wok or frying pan over med-high heat .
Add the Mixture A to oil and fry for 3 minute or until soft .
Add the tomatoes, cook for another 3 minutes, stir frequently to break up .
Add the cumin, salt & pepper .
Stir to combine and cook for 2 minutes.
Stir in the coconut milk , coconut sugar , & bring to simmer .
Add the fish and cook for 3-5 minutes , depending on the thickness of the fish , until cook through .
Add chives , coriander & a squeeze of lime .
Served with organic rice & steamed bok choy or other vegetables.
Comments