This recipe first appeared in Food magazine.
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Ingredients
Method
1.Combine the fish, ginger, lemon zest and juice in a non-metallic bowl. Cover and refrigerate for 20 minutes.
2.Heat the oil in a non-stick frying pan. Add the onion and cook until soft.
3.Add the curry powder, turmeric, chilli and cinnamon stick and cook for 30 seconds. Pour in the coconut milk and stir until combined.
4.Add the fish and the marinade and gently simmer for 5-7 minutes or until cooked. Serve with green beans, rice and pappadums.
Note
- Remember to keep your hands away from your eyes when handling hot chillies – they can burn!
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