- 3 tbsp olive oil
- 2 tbsp Keen’s Curry Powder
- 3 cloves garlic, crushed
- 600g ling fish fillets (skinned and boned), cut into bite sized pieces
- 1 brown onion, sliced into moons
- 200g cherry tomatoes
- 3 small hot chillies (optional to use less for a milder taste)
- 1 ½ cans coconut cream
- 1 bunch broccolini
- 4 cups cooked white basmati rice
- ½ cup desiccated coconut
- 4 tbsp coriander, chopped (optional)
- 8 papadums (optional)
- Put the rice on to cook first as the curry comes together quite quickly, 2 cups of uncooked white basmati will give you 4 cooked cups.
- Heat the olive oil in large pan over high heat, add the garlic, onion and chillies and cook until the onions are soft and fragrant, roughly 4 minutes.
- Add the KEEN’S CURRY POWDER and tomatoes, mix through so that the onions are well coated in the curry powder, continue cooking and occasionally stirring until the tomatoes begin to soften.
- Next, add the coconut cream, bring the sauce to a boil then reduce the heat and allow to simmer for 10 minutes.
- Add the fish pieces to the curry and allow to cook for 5 minutes or until the fish is cooked through.
- Steam the broccolini whilst the fish is cooking.
- Once the rice is cooked, stir through the desiccated coconut, serve into bowls and top with the curry and a side of broccolini.
- Add the coriander to dress if you like, serve with some crispy papadums and enjoy.