top of page

OUR SUPABARN BROCHURE IS FULL
OF #SUPASPECIALS TO HELP YOU...

Supabarn - Tagline (White).png
1.png
SUPABARN.png

Coconut Fish Curry

SERVES: 4 • TOTAL TIME: 1 HOUR

Ingredients:

  • 3 cloves garlic, chopped

  • 1 tbsp fresh ginger, grated

  • 2 small red chillies, deseeded and finely chopped

  • 1 ½ tbsp ground turmeric

  • 2 tbsp vegetable oil

  • 1 onion, finely chopped

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • ¼ tsp ground cloves

  • 6 green cardamom pods, cracked

  • 12 curry leaves

  • Juice of 1 lime

  • 400 mL coconut milk

  • 1 cup fish stock

  • 600 g firm white fish like flat head, cut into 4 cm chunks

Directions:

  1. Pound garlic, chilli, ginger and turmeric in a mortar and pestle to make a paste.

  2. In a deep frying pan over medium heat, cook onion until softened. Add the paste and cook, stirring for 3 - 4 minutes until fragrant.

  3. Add spices and curry leaves and cook for 2 minutes, then add coconut milk and stock and bring to a simmer. Cook for 10 minutes or until slightly reduced.

  4. Add fish and cook for 5 minutes.

  5. Remove from heat and season with lime juice and salt.

  6. Serve with rice.

Download Recipe Here:

Coconut Fish Curry
.pdf
Download PDF • 4.13MB

bottom of page