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Fish curry with coconut milk
A delicious and practical recipe to enjoy fish curry at home.
Serving size 4
Preparation time 30 min
Ingredients
Preparation
● 3 teaspoons TERANA curry ● 3 teaspoons of TERANA whole cumin ● 1 teaspoon TERANA ground ginger ● 2 teaspoons TERANA coriander leaves ● 1 teaspoon TERANA turmeric ● ½ teaspoon TERANA mustard seeds (or paste mustard) ● 2 teaspoons of hot paprika (or TERANA sweet paprika) ● 4 pieces of white fish ● 300 ml of coconut milk ● 2 small onions ● 2 cloves of garlic ● 1 green pepper ● 6 tablespoons of water ● 1 splash of oil (preferably olive) ● 1 pinch of salt
1. In a frying pan, sauté the mustard seeds and TERANA whole cumin (you can also use TERANA ground cumin). Booking
2. Crush the coriander leaves and make sure they are well crushed and then add the hot paprika, TERANA turmeric, a little salt and 6 tablespoons of water. Mix all the ingredients well until a homogeneous paste is created and set aside.
3. Cut the tomatoes into quarters, the onion and green pepper into cubes and crush the garlic. Reserve all ingredients separately.
4. In a frying pan, pour a splash of oil and sauté the onion, green pepper, TERANA ginger and TERANA curry along with the garlic.
5. When the onion looks transparent, add the mortar paste that you reserved and stir all the ingredients well until they are completely integrated.
6. Remove from heat and let rest.
7. Put a saucepan on the stove over low heat, place the fish in the bottom and add the chopped tomato; Also add the sofrito, and the spice paste that you had reserved. Finally cover all the ingredients with the coconut milk and 150 ml. water. Wait 15 minutes or until the fish is cooked and then let it rest for 30 minutes.
8. Serve and decorate with fresh chives and enjoy this dish from TODAY'S SPECIAL MENU!