Share

Probably my favourite dinner at the moment…

INGREDIENTS

  • cod, coley or pollock fillets (1 per person)
  • korma curry paste
  • coconut milk (100 mls person)
  • red chilli peppers, thinly sliced
  • spring onions, sliced
  • white rice (1/4 cup per person)
  • olive oil

METHOD

Boil water and put rice on to cook. Place the fish fillets skin side down onto a plate. Spread a generous amount of korma curry paste onto the top (non-skin) side of the fish fillets. Heat olive oil in a frying pan. When hot, place the fish into the pan skin side up. Fry for 2 minutes. Flip the fillets over with an egg flip. Add the coconut milk and stir so the curry paste mixes in. Cook for about 20 minutes until the fish is done. Serve fish on the rice, with the spring onions and chilli sprinkled on top.

Share

You might also like: