Mum's Fish Curry
Recipe by Preeya Alexander
Serves 4 | 
Prep 10 min + marinating time | 
Cook 20 min
Ingredients
- 4 snapper fillets - skin on, no bones
- 1 heaped tbsp AYAM™ Curry Powder
- Juice of 1 lemon
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 6 curry leaves
- 1 onion, diced
- 2 cloves garlic, diced
- 2cm ginger piece, crushed
- 270ml AYAM™ Coconut Milk
- 1 string coriander, to garnish
Method
- In a large bowl, marinate the fish in lemon juice, curry powder, turmeric, ginger, and garlic. Leave for a few hours if you can, a minimum of 30 minutes!
- In a pan, heat olive oil then add the curry leaves, mustard, and cumin seeds, and fry off. Add onion next and brown slightly.
- Then add the fish and ensure the skin is down. Brown this for 5-6 minutes.
- Add the coconut milk and stir through the spices. If the sauce has reduced too quickly add a splash of water.
- Seadon with salt and pepper, and gently simmer for 10-11 minutes until the fish is cooked through. Serve with steamed rice.
