Fish curry

Recipe by: The Food Affectionist

INGREDIENTS

Marinade ingredients

• 400g Murray cod, cut into preferred size
• 1 tbsp curry powder
• 1 tsp salt
• 2 tbsp oil

Curry ingredients

• 2 tbsp ginger, grated
• 2 cloves garlic, finely chopped
• 1 small purple onion, finely chopped
• 1/2 lemongrass stem, cut diagonally into 3cm lengths
• 1 tbsp coriander seeds
• 1/2 tsp cracked pepper
• 2-3 coriander stems and roots, finely chopped
• 2 stems of curry leaves
• 1 tbsp curry powder
• 3 tbsp oil
• 2 tomatoes, chopped
• 400g coconut milk
• 1 tsp salt
• 2 tbsp lemon juice
• 100g sugar snaps

METHOD

1. Combine the Murray cod with the marinade ingredients and set aside.
2. Heat 2 tbsp of oil in a saucepan, and sauté ginger, garlic, onion, lemongrass, coriander seeds, cracked pepper, coriander roots and curry leaves. Cook until the onion becomes transparent. Stir in the curry powder and sauté until fragrant.
3. Add the chopped tomatoes and cook on medium-low heat until the tomatoes become mushy. Stir in coconut milk and salt. Bring to a boil and reduce to simmer for 15 minutes.
4. In the meantime, heat a fry pan and pan-fry the fish until golden. Remove from heat and set aside.
5. Stir in the lemon juice and sugar snaps, bring the curry back to boil and gently add the fish. Remove from heat and serve with steamed rice or cauliflower rice.