Fish Curry


- 1 tbs ginger garlic minced, ¼ tsp turmeric, 1 tsp red chili powder, 1 tsp fennel seeds, 1 tsp curry powder, 2 tbs grated coconut

- 400g skinless fish fillet (use our skinless portions or well-trimmed fillets)

- 2 diced onions and 2 ripe tomatoes

- 1 bay leaf, 2 green chili

- Salt to season

- Rice to serve


- Marinate fish with ginger garlic minced, turmeric, red chili powder and salt; then sear till golden and set aside

- In a pan, add oil and sauté the onion, ginger garlic paste and tomatoes till they turn soft; then add coconut, fennel seeds and turmeric, fry till fragrant and blend in a blender

- Heat oil in the pan, add bay leaf, green chili then onion tomato paste and curry powder. Mix in 1 cup of water, bring to boil then add the fish and cook for another 3-4 minutes

- Sprinkle on the chili and coriander then serve with rice.