Cocnut fish curry using TCC coconut milk
2 tbs Coconut oil
1 onion thinky sliced
1 baby fennel thinly slicdd
1 tbs coarsly grate ginger
3 garlic cloves crushed
1 tbs yellow mustard seeds
3 tbs store brought curry paste
2 cups fish stock
1 400ml can TCC coconut milk
1 tbs tamarind paste
1 long red chilli chopped
500g firm white fish cut into 2cm pieces
60g baby spinach
1 cup roughly chopped corriander
3 spring onions sliced
1/2 cup slivered almonds toasted
1/2 cup coconut flakes toasted
Preheat oven to 220 degrees
Heat coconut oil in large saucepan over medium heat. Add onion, fennel, ginger, Mustard seeds and garlic. Saute for 5 mins, stirring occasionally. Add yellow curry paste and cook for 3-4 mins.
Pour over fish stock and bring to boil. Add TCC coconut milk, tamarind and chilli and turn heat to a simmer. Cook for 10 mins.
Transfer to casserole dish. Add fish and bake in oven for 10-15 mins. Remove and stir through spinach and corriander.
Serve in bowls and top with spring onion, almonds and coconut.
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