Coconut Fish Curry.

INGREDIENTS

• 1 tablespoon coconut oil

• 2 inch piece ginger, finely minced or shredded

• 2 sprigs curry leaves

• 2 medium sized onions, finely chopped

• 1 medium sized ripe tomato, finely chopped

• 1 green chilli, chopped

• 1 teaspoon turmeric

• 1 teaspoon salt

• 1 cup coconut milk

• 500 grams fish filet

• 2 big handfuls baby spinach/kale or silverbeet

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INSTRUCTIONS

1. Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.

2. Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.

3. Add in the tomatoes, green chilli, turmeric and the salt.

4. Add in a cup of water and a cup of coconut milk. Mix well and let it simmer to a boil.

5. Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.

6. Switch off the flame and stir through a couple of handfuls of baby spinach or silverbeet, serve the fish curry hot with rice.