A slightly spicy, creamy fish curry for two that's very easy to make. I've used cod but you can try it with whatever white fish you like. Serve with brown rice.
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1 1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon olive oil
3 cloves garlic, minced
1 onion, chopped
120ml coconut milk, divided
120ml water, divided
100g cod, cut into bite-size pieces
1 large tomato, diced
Method Prep:15min › Cook:25min › Ready in:40min
Combine curry powder, ground ginger and ground turmeric in a pan; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk and remaining water to the pan; cook until the tomato is softened, about 5 minutes.