Fish Curry with Coconut Milk

Fish Curry with Coconut Milk

constituents

• 500 g white fish fillets
• 400 ml of coconut milk
• 1 onion
• 2 garlic cloves
• 2 tomatoes
• 2 ladles of curry greasepaint
• 1 tablespoon of lately grated gusto
  -Fresh cilantro( for trim)
• swab and pepper.
• Olive oil painting
  Instructions

1. toast some olive oil painting in a frying visage.
2. Add the diced onion and crushed garlic, stir until golden brown.
3. Add the minced tomatoes and let cook a many twinkles.
4. Sprinkle curry greasepaint and grated gusto, mix well.
5. Pour the coconut milk into the skillet and blend until the sauce is homogeneous.
6. Add shredded fish fillets to the sauce.
7. Let poach on low heat for about 10- 15 twinkles until fish is cooked through.
8. Season with swab and black pepper to your relish.
9. Serve hot with fresh diced cilantro on top. Prep time 10 twinkles.
   cuisine time 20 twinkles
   Total time 30 twinkles
   Kcal 350 kcal
   Portions 4 portions