Fijian Fish Curry

Ingredients12

• firm white fish fillets600 g
• coconut milk400 ml
• onion1
• garlic4 cloves
• fresh ginger20 g
• tomato1
• vegetable oil2 tbsp
• ground turmeric1 tsp
• mild curry powder1 tbsp
• fresh red chili1
• lime1
• salt1 tsp

Method

1. Cut the fish into large chunks and season lightly with salt and half the turmeric.
2. Finely chop the onion, garlic, ginger, tomato, and chili.
3. Heat the oil in a wide pan and fry the onion until soft and lightly golden.
4. Add the garlic, ginger, chili, remaining turmeric, and curry powder and cook for 1 minute until fragrant.
5. Stir in the tomato and cook until it softens into a thick base.
6. Pour in the coconut milk, bring to a gentle simmer, and cook for 5 minutes.
7. Add the fish, cover, and simmer gently for 8 to 10 minutes until just cooked through.
8. Squeeze in the lime juice, taste for salt, and serve hot.