Tanzanian Fish Curry

Ingredients

• 1 Kg. firm fish, cubed (Snapper, Grouper, Orange Roughy or Mahi Mahi)
• Salt
• 3 Tblsp vegetable oil
• 1 white onion, chopped
• 2 cloves garlic, chopped
• 1 Tblsp curry powder
• 1 heaped tsp ground tumeric
• 2 Tblsps tomato paste
• >Pinch of ground clove
• 1 fresh, long red chilli, finely sliced
• Juice of ½ lemon
• 2 cups coconut milk
• Fresh coriander for garnish

Method

• Clean and rinse fish, pat dry and season with salt. Brown the fish in the oil, remove and set aside.
• Add the onion and cook until soft and brown. Then, add the garlic, and stir until just cooked.
• Mix into the same pan the curry powder, the turmeric, tomato paste, chilli, ground clove and lemon juice. Cook for 2-3 minutes.
• Add coconut milk, bring to the boil and reduce heat. Gently stir through the fish and simmer for a further 10 minutes (level 4 on induction, very low fire on gas).
• Serve with steamed or boiled long grain rice and top with fresh coriander.