Fish Curry

Fish Curry

INGREDIENTS

1 kg of Grouper cut into cubes, or other fish

to taste

Mussels

1 large Onion

3 cloves of Garlic

1 Tomato

1 bunch of Coriander

1 green Chilli

1 Lime

1 tablespoon of Tomato Concentrate

1 heaped teaspoon of Curry Powder

1 heaped teaspoon of Curry Paste

1 Mango

1 Banana

400ml of Coconut Milk

to taste

Ginger

to taste

Pepper

to taste

Salt

to taste

Olive Oil

PREPARATION

Season the fish with salt, freshly ground pepper and the juice of half a lime.

Sauté the onion, garlic, chilli, coriander stalks and ginger. When the onion is translucent, add the tomato, the tomato concentrate and cook for a few minutes.

When the tomato has broken down, add the curry powder and curry paste and cook the whole mixture for a few minutes.

Add the mango, banana, coconut milk and a little water that you can put in the coconut milk can to use everything. Cook on low heat for 10 minutes and then blend in a food processor and pass through a sieve.

Cook the fish in the sauce for 3 minutes.

Add the mussels and put the lid on. When the mussels open, they are ready.

Add the seasoning, finish with lime juice and fresh coriander to taste.

Serve with white rice and plenty of sauce!