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Ingredients
Method
- 500g firm white fish fillets, cubed
- 400ml coconut cream
- 1 brown onion, diced
- 3 cloves garlic, crushed
- 3cm knob ginger, grated
- 1 tbsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 kaffir lime leaves
- 1 tbsp fish sauce
- 1 lime, juiced
- Fresh coriander, to serve
- Steamed rice, to serve
- Saute onion, garlic and ginger in a splash of oil until soft, then stir through turmeric, cumin and coriander and cook for a minute until fragrant.
- Pour in coconut cream and kaffir lime leaves, bring to a gentle simmer and cook for 10 minutes to let the flavours develop.
- Add fish and fish sauce, simmer gently for 5 to 6 minutes until just cooked through, then stir through lime juice and serve over rice with fresh coriander.
40 mins
4 serving
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