1 tble sp Olive oil
1 Onion, halved and finely sliced
2 cloves Garlic peeled and crushed
2 inch piece Ginger finely grated*
1 sml Green Chilli, deseeded and finely chopped
5 Tomatoes
200 ml Coconut milk (or Coconut cream)
1 tble sp Plain Flour
¾ level tsp Turmeric
7 fl oz Water 1¾lb boneless White Fish
Salt & Pepper to taste

1. Heat oil over a medium heat
2. Add onions and fry until soft and lightly coloured
3. Add Garlic, Ginger, and Chilli cook for 5 mins. Stirring occaisionally
4. Put tomatoes in a bowl, cover with boiling water. Let stand for 5 minutes
5. Plunge tomatoes into cold water and peel off the skins
6. Quarter tomatoes, discard seeds and roughly chop flesh
7. Whisk coconut milk(cream) with flour.(adding a little at a time)until smooth
8. Remove pan with spices from heat.
9. Add in coconut mix and water to pan and stir
10. Return to pan to heat and bring to boil stirring continuously
11. Lower heat to simmer
12. Add Tumeric, Tomatoes and seasoning
13. Simmer for a further 10 minutes, stirring occaisionally until consistancy is like thick cream
14. Sit the fish on top of the sauce, cover pan and poach for about 5 minutes till just cooked
15. Place fish on individual plates, spoon sauce over and serve with boiled rice

Any white fish can be used in this dish. I personally prefer Hake or Haddock

* Peel Ginger in advance and freeze. This can then be grated easily whenever you need it.


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