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Nazley’s Thai Coconut Angel Fish Curry

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TRH Nazley's Thai Coconut Angle Fish Curry

Angel Fish. (Enough to serve 4 people, I got 12 pieces cubed from 2 fillets).
Wash and pat dry.

Marinate fish in :
(1 tspn roberston garlic flakes. 1/2 tspn tumeric, 1 tspn crushed chillies. 1 tspn crushed black pepper)
You can add more of the above spices to the fish.
1 large onion cubed.
1 tspn whole corriander.
6 curry leaves.
2 Large carrots (washed, peeled and finely cubed).
1 large green pepper fined chopped.
Salt to taste.
1 green chilli chopped.
1 can coconut milk.
3 Tblspn chopped coriander.

METHOD
Braise onion with curry leaves, coriander seeds and carrots in olive oil with 1 tspn butter. Allow to saute till soft.
Add the green chilli, green pepper and coconut milk.
Allow to cook for 5 mins.
Then poach the marinated fish in the coconut sauce.
Allow to thicken, add salt.
Lastly add the coriander.
Enjoy with steamed basmati rice and butternut.

Prepared, tried and tested by: Nazley Ally

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