- Serves 6
- 35 minutes
- Difficulty Medium
- 18 Ingredients
This curry is very mild even with the chillies.
Ingredients (serves 6)
- 50 grams Butter for greasing
- 1 kg Firm white fish fillets such as snapper, whiting
- 250 mls Dry white wine
- 130 grams Butter
- 1 Leek, white part only, thinly sliced
- 2 Garlic cloves, finely chopped
- 2 teaspoons Grated fresh ginger
- 3 teaspoons Ground coriander
- 3 teaspoons Ground cumin
- 2 teaspoons Ground turmeric
- 2 teaspoons Sweet paprika
- 1 tablespoon Concentrated tomato paste
- 2 teaspoons Red chilli, finely chopped
- 1 tablespoon Lemon juice
- 45 grams Dessicated coconut
- 245 grams Sour cream
- 2 teaspoons Sugar
- 185 mls Water
- Preheat oven to 180 degrees celcius.
- Lightly grease a roasting tray & generously grease a sheet of baking paper with the butter.
- Put the fish in the greased tray, pour over the wine & cover with the baking paper, greased side down.
- Bake for about 10 minutes or until almost cooked through, then remove from oven & set aside, keeping any cooking juices.
- To make the curry melt the butter in a large frying pan over low heat. Add the leek & cook for 4-5 minutes or until translucent.
- Add the garlic, ginger & spices & cook for about 5 minutes. Add the coconut, sour cream, sugar, water & any cooking juices from the fish to the pan, then simmer for about 10 minutes.
- Gently put the fish into the pan & coat with the sauce to reheat.
- Turn off the heat, divide the fish & the sauce between serving bowls. Top each portion with some coriander & serve.
This recipe is from Anna Gare Eat In cookbook. Chicken can be replaced instead of fish. I added extra garlic & lemon juice to suit my taste.