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Coconut Fish Curry Recipe

by Global Cookbook

Ingredients

thai 12 ounce fillets of monk fish or possibly cod 1 tsp liquid honey 1 lrg onion finely minced 2 clv garlic 2 tsp turmeric 3 x warm chillies minced

1 tsp shrimp paste 2 Tbsp. vegetable oil 3/4 pt unsweetened coconut lowfat milk 1 stalk lemon grass finely minced 1 x juice of 1/2 lemon 1 x salt and grnd black pepper whole coriander leaves

Directions

1. Cut the fish into 1 1/2in cubes.
2. In a food processor blend the honey onion garlic turmeric chillies and shrimp paste till smooth.
3. Heat the oil in a wok or possibly frying pan and cook this paste for three min stirring regularly.
4. Add in the coconut lowfat milk and lemon grass then bring to the boil.
5. Cook for five min.
6. Add in the fish and cook for a further seven min.
7. Season with lemon juice salt and pepper.
8. Serve with whole coriander leaves and the cucumber salad.
9. Serves 2

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