Fragrant fish curry

This aromatic curry will have everyone running to the table.

Recipe «Fragrant fish curry» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp vegetable oil, 1 onion, thinly sliced, 2 garlic cloves, finely chopped, 12 fresh curry leaves, 1 long green chilli, seeds removed, , finely chopped, 1 tsp ground coriander, 2 tsp mild curry powder , 1/4 tsp ground turmeric, 2 tsp black mustard seeds, 1 tbsp panch phora, 400ml can coconut milk, 1 cup fish stock or water, 450g firm white fish fillets , cut into 2cm pieces, 400g cooked prawns, peeled, 2 tbsp chopped coriander.

Ingredients:

• 2 tbsp vegetable oil 
• 1 onion, thinly sliced 
• 2 garlic cloves, finely chopped 
• 12 fresh curry leaves 
• 1 long green chilli, seeds removed, 
• finely chopped 
• 1 tsp ground coriander 
• 2 tsp mild curry powder 
• 1/4 tsp ground turmeric 
• 2 tsp black mustard seeds 
• 1 tbsp panch phora 
• 400ml can coconut milk 
• 1 cup fish stock or water 
• 450g firm white fish fillets , cut into 2cm pieces 
• 400g cooked prawns, peeled 
• 2 tbsp chopped coriander 
• Steamed Basmati rice, to serve 

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, fresh curry leaves and chilli, and cook, stirring, for 2-3 minutes or until the onion softens.
2. Add the ground coriander, curry powder, turmeric, black mustard seeds and panch phora. Cook, stirring for 1 minute, then add the coconut milk and simmer for 5 minutes.
3. Add the fish stock or water and stir to heat through, then add the fish. Reduce the heat to low and cook for a further 2-3 minutes, until the fish is almost cooked through.
4. Add the prawns and chopped coriander, and stir to heat through. Serve the fish curry with steamed basmati rice.