17 Jan Nazley's Thai Coconut Angel 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 turmeric, 1 tspn crushed chillies. 1 tspn crushed black pepper)
You can add more of the spices above to the fish.
1 large onion cubed.
1 Tablespoon whole coriander.
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.
Braise onion with curry leaves, coriander seeds, carrots in olive oil and 1 tspn butter.
Allow to saute til 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 basmatic rice and butternut.
My very own recipe. Inspired by Thai cooking.
Prepared, tried and tested by: Nazley Ally