FISH IN COCONUT SAUCE

Fish is quite versatile and what i absolutely love about it is that it's ability to pick on flavours.


                               INGREDIENTS

• 2 pieces of fish fillet Tilapia/Red snapper (Feel free to use non-filleted fish, it still works pretty well)
• 350ml Coconut Cream
• 2 tsp of minced garlic 
• 1 tsp minced ginger
• 4 medium sized tomatoes, roughly chopped
• 1 tbsp tomato paste
• 1/2 tsp cummin seeds
• 1 tsp tumeric
• 1 tsp mixed spices
• salt n freshly ground pepper to taste
• 1 tbsp sugar
• a handful of dhania (corriander)
• 1 medium onion

                  METHOD

1. Season the fish fillet with salt n pepper and pan fry until cooked through (10mins tops). Put on absorbent paper and keep covered.
2. In a heavy based pan, add 2 tbsp of oil, heat through and add onion, garlic and ginger and fry until translucent.
3. Add the spices, tomatoes and tomato paste and cook until the tomatoes start to disintergrate.
4. Add the sugar and  a cup of water (start with half a cup n keep adding just incase your sauce becomes too thin) and let the sauce simmer on low heat and covered for 25 mins.
5. Add in the coconut cream and dhania, adjust the flavour until you get it right. Add some more water if you wish to get the right consistency.
6. At this stage you could add 1 stock cube (knorr chicken, garlic n herb cube) instead of salt. In case you need a bit of a punch to the flavour, add some ground black pepper.
7. Once you are happy with the taste of  lower the fish into the sauce and heat through at low heat for 10 minutes and serve.