- 1 tbsp of coconut oil (8g)
- 1 large onion, thinly sliced (250g)
- 2 garlic cloves, crushed (5g)
- 1 large green chilli, finely chopped (50g)
- 2 tsp of ground turmeric
- 1 tsp of garramasala
- 6 cloves
- 2 tsp of ground coriander
- 1 bunch of fresh coriander, stems & roots finely chopped and leaves torn & reserved - 8 kaffir lime leaves
- 1 1/2 cups of coconut milk (330g)
- 600g of firm white fish fillet cut into large chunks (we used flake here, but have used salmon in the past and it’s been great!)
- 1/3 of a cup of water - Coconut yoghurt and coconut flakes, to serve (optional)
- Heat the coconut oil in a heavy based ban.
- Add the onion and cook for 5 mins then add garlic and chillies, cooking for another 2-3 minutes, until onion is translucent.
- Crush 6 of the kaffir lime leaves in your hand to until the fragrance is strong.
- Add the spices, salt and kaffir lime to the onion mix. Stir for 1 minute.
- Add the coconut milk and water and bring to the boil before turning down to a simmer and allowing to cook for about 20 minutes or until the curry has reduced by half.
- Add the fish to the mix and simmer for 5 minutes or until the fish is flakey.
- Finely slice your remaining 2 kaffir lime leaves.
- Serve the fish curry with brown rice or quinoa, topped