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Spicy fish curry with tomatoes à la Gabi

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Ingredients for 2 servings:

  • 1 piece(s) ginger (walnut-sized), peeled, finely diced
  • 2 chili peppers, red, pitted, finely diced
  • 1 medium-sized onion(s), finely diced
  • 1 clove(s) garlic, finely diced
  • 2 tbsp tomato paste
  • 3 tbsp oil
  • 1 tbsp lemon juice
  • 2 tsp curry powder
  • 125 ml coconut milk
  • 1 tbsp soy sauce, dark
  • 250 g fish fillet(s) (ling), roughly diced
  • 2 tomatoes, finely diced
  • Salt and pepper, black, from the mill
  • Tabasco
  • e.g. lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 19 minutes; Total time approx. 39 minutes

Mix ginger, chili peppers, onion, garlic, tomato paste, 1 tablespoon of oil, and lemon juice into a paste. Sauté in 2 tablespoons of heated oil for 3-4 minutes. Add the curry, coconut milk, and soy sauce and cook uncovered for 10 minutes. Add the fish and tomatoes and simmer for 5 minutes. Season to taste with salt, pepper, Tabasco, and lemon juice. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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