Check out our new recipe!
Ask your friends over and surprise them with this fantastic delicious
2 tablespoons CocoPacific Raw Virgin Coconut oil
1 red onion, thinly sliced
2 cloves of garlic, crushed
4cm piece of ginger, grated
2 green chillies, thinly sliced
1 teaspoon turmeric powder
2 teaspoon Kashmiri chilli powder
1/2 lemon, juiced
1 teaspoon salt
200g firm white fish, filleted and cut into large chunks (try halibut, Pollock or Coley – though red snapper is also delicious)
Optional: 1 teaspoon corn flour
Heat the CocoPacific Raw Virgin Coconut oil in a pan
Add the red onion to the pan, and cook on a low heat for around 10 minutes until it softens.
Add the garlic, ginger and green chilli to the pan – and stir over a low heat for 2 more minutes.
Add the turmeric, Kashmiri chilli powder, and cook for a further 2 minutes, until the spices start to darken in colour.
Pour the water and lemon juice into the pan, and bring up to a gentle simmer.
Season the sauce with the salt, and then place the chunks of fish into the pan.
Put on the lid, and simmer on a medium-low temperature for 10-12 minutes, until the fish is cooked through.
If the sauce seems thin, then mix a teaspoon of corn flour or potato flour with some cold water in an egg cup, and then stir it into the sauce.
Serve with rice, and pickles.