Turmeric and Coconut Fish Curry
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Cooking tools:
- Cutting board
- Chef's knife
- Saucepan
- Skillet
- Measuring spoon
- Wooden spoon
- Stove
- Colander
- Mixing bowl
- Lime press
Ingredients
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground turmeric
- 12 curry leaves (fresh)
- 400 ml coconut milk
- 2 medium tomatoes, chopped into chunks
- 600 g firm white fish, cut into 3cm chunks
- Salt
- pepper
- 1 cup coriander, chopped
- ½ lime, juiced
- Cooked rice, to serve
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