South indian-style coconut fish curry

Done in about 20 minutes. It's an absolute winner. The lemon works a treat here, bringing the freshness. The perfect mid-week dinner.

Ingredients

Instructions

1. Prep your spice paste. Add 1 tsp of turmeric, 1 tsp of cumin, 2½ tsp of coriander seeds, garlic and a peeled 5 cm piece of ginger into a blender. Blitz until you have a rough paste
2. Defrost the white fish fillets then place in a bowl. Grate in the zest and juice of ½ lemon and add a small pinch of turmeric. Mix it all together and cover.
3. Finely chop a brown onion. Fry with a splash of oil in a wide frying pan until soft, then add your spice paste. You want in to be quite dry in the pan - don't be tempted to add more oil. Once the spices start getting toasty, grate the vine tomatoes, discarding the skins, and add them to the pan. Grate the chilli into the pan and mix everything together.
4. Get the rice on (following the instructions on the packet)
5. Once the moisture from the tomatoes has evaporated, add the coconut milk. Stir everything together, and then add the fish, in large bite-sized chunks. Season the curry with salt. The fish should take about
   5 minutes to cook perfectly.
6. Once the curry has thickened, throw in a handful of fresh coriander, squeeze in a bit more lemon juice, stir it in and remove from the heat.
7. Serve on top of the hot rice and enjoy!

Mob Kitchen