Fish curry with coconut milk recipe

Fish Curry with Coconut Milk recipe
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Ingredients
800 g | fish fillets, cut into bite sized pieces |
2 | onions, sliced |
3 clove(s) | garlic, grated |
2 inch(es) | ginger, grated |
3 large | tomatoes |
1 large | carrot |
oil, for cooking | |
½ tsp | cumin seeds |
½ tsp | caraway seeds |
1 tsp | ground cumin |
1 tsp | garam masala |
½ tsp | turmeric powder |
½ tsp | chili powder |
½ tsp | ground coriander |
50 g | tomato puree |
½ tsp | salt |
1 jar(s) | coconut milk, approx. 300ml |
Instructions
Heat some oil in a wide pan and add onion, garlic and ginger. Fry until light brownish. Chop the tomatoes, dice the carrot and add both, together with all the herbs and seasoning.
Bring to a boil and cook on medium heat for 20 minutes. Then add the tomato purée and the coconut milk and cook for another 10 minutes. Add the fish pieces and cook until the fish is cooked through.
Serve with rice and mango chutney.
Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Fish curry with coconut milk recipe
Recipe type: xarchivex
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