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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 â€˜mystery filletsâ€™ 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 Â½ tin crushed tomatoes Â¼ 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& tomato and simmer for Â½ hr or so, reducing until it thickens & just starts to stick. Stir in coconut cream. Turn the stove off and stir in the fish. Cover with lid and leave on the stove. Stir after a minute and check fish is cooked. Serve with steamed rice & pappadams. Hints: I use Sharwoodâ€™s korma paste from the supermarket as Iâ€™ve found it to be lowest in sodium, so not overpoweringly salty like some are. Coconut cream of a fat content >20% gives a great texture & flavour. Personal taste tho. Never cook coconut cream/milk for long as it will separate into a gross oil slick. The residual heat cooks the fish. I find thereâ€™s enough heat on my ceramic cook top, may need a bit more on gas/induction, may need to take off an electric element/plate stove. Fish Korma.pdf This time i found a jar of Goan Eggplant Pickle, i made last year. magic Goan eggplant pickle.pdf