Fish Curry with Rice and Naan Bread
Over a year ago
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Ingredients
- 400g white fish fillet such as cod
- 1 onion, chopped
- 1 green chilli, chopped
- 1 ½ tbsp Santa Maria Mango Curry powder
- 25g butter
- 1 fresh mango, diced
- 400ml coconut milk
- 2 limes
- 1 tbsp salt
- small handful fresh coriander
- 240g rice
Accompaniment
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Description
A fruity Indian curry with a fresh taste of mango and ginger, using the Santa Maria Unique Blends Mango Curry.
Method
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1
• Cut the cod fillets into pieces (about 3x3 cm) and season lightly with salt
• Heat the butter in a deep pan and gently fry the onion, garlic and green chilli for about 5 mins, until soft
• Meanwhile cook the rice according to the packet instructions
• Add the curry powder and salt to the fish, stir-fry for 1-2 mins.
Add the coconut milk, mango and juice of one lime
• Bring to a simmer
• Gently cook for 4-5 mins, until the fish is cooked
• Garnish with freshly chopped coriander and the juice of the second lime and serve immediately
• Serve with boiled rice and naan bread
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