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Spicy White Fish in Coconut Milk

This recipe comes from a dedicated recipe web site called Renies Kitchen.

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2 cloves Garlic peeled and crushed
2 inch piece Ginger finely grated
1 sm Green Chilli, deseeded and finely chopped
5 Tomatoes
200 ml Coconut milk (or Coconut cream)
1 tbsp Plain Flour
3/4 tsp Turmeric
7 fl oz Water 1 3/4 lb boneless White Fish
Salt and Pepper to taste


  • Heat oil over a medium heat
  • Add onions and fry until soft and lightly coloured
  • Add the Garlic, Ginger, and Chilli and cook for 5 minutes, stirring occasionally
  • Put tomatoes in a bowl, cover with boiling water. Let stand for 5 minutes
  • Plunge tomatoes into cold water and peel off the skins
  • Quarter tomatoes, discard seeds and roughly chop flesh
  • Whisk coconut milk (cream) with flour.(adding a little at a time) until smooth
  • Remove pan with spices from heat.
  • Add in coconut mix and water to pan and stir
  • Return pan to heat and bring to boil stirring continuously
  • Lower heat to simmer
  • Add Tumeric, Tomatoes and seasoning
  • Simmer for a further 10 minutes, stirring occasionally until consistancy is like thick cream
  • Sit the fish on top of the sauce, cover pan and poach for about 5 minutes until just cooked
  • Place fish on individual plates, spoon sauce over and serve with boiled rice

Any white fish can be used in this dish. I personally prefer Hake or Haddock

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