After an afternoon spent fishing off Eagle Bluff, I wanted something super quick for dinner. I decided to curry the snapper we caught. The fishing was slow, but the weather was gorgeous so it wasn’t a totally wasted drive out there.
Quick Fish Curry
- 1 tablespoon veg oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- 1 red chilli, chopped
- Curry paste (I used 3 tablespoons Sharwoods Korma)
- 1 cup coconut milk
- 1 tomato, cut into 8 wedges
- 1 red capsicum, cut into 2 cm squares
- White fish fillets, (enough for 2 people) cut into big chunks
- Chopped spring onion to garnish
- Steamed Rice to serve
- Heat the oil and add the onion, garlic, ginger and chilli, cook over a medium heat stirring, until the onion is softened.
- Stir through the curry paste, cook a couple of minutes, then add the coconut milk. Simmer gently for about 5 minutes, adding a few tablespoons of water if the sauce cooks down too much.
- Add the tomato and capsicum and cook 2 minutes, then gently push the fish into the sauce, cover and cook until the fish is done (mine took about 3 minutes). Serve over rice with spring onions scattered over the top.