Coconut Fish Curry

This Recipe Uses:

Serves 10

Ingredients:

• ¼ cup        rice bran oil

• 250g          diced onions

• 1 tsp          minced garlic

• 1 tsp         minced ginger

• 250g          Barker’s Professional Butter Chicken Paste

• ½ cup        coconut threads

• 500ml        coconut cream

• 1kg            fresh white fish, cubed (eg snapper or hapuku)

• 1 cup         diced tomatoes

• 2                green chillies - deseeded and sliced

Method:

1. Sweat the onions in the oil without colour.

2. Add the garlic, ginger, coconut and Barker’s Professional Butter Chicken Paste.  Gently fry until fragrant.

3. Stir in the coconut cream and bring to the boil.

4. Add the fish and simmer for about ten minutes or until the fish is just cooked.

5. Correct the seasoning then stir in the tomatoes and chillies.

6. Serve hot with steamed basamati rice.