A super easy fish curry is one of my faves. Korma is a mild curry that lets the fish flavour to carry thru.
I usually use vac-packed salmon, but an otherwise great way of using up those ‘mystery fillets’ that appear out of the depths of the freezer from time to time.
Ingredients:
500g diced fish
2-3 tbls korma paste
2 onions, diced
2 cloves garlic minced
2 tsp ginger, minced
1cup chicken/fish stock
½ tin crushed tomatoes
¼ cup Coconut cream
Oil
Method:
Fry onions and garlic add ginger and paste and fry for a minute or so, until aromatic.
Turn down low, add stock& to