Chunks of fish dusted with turmeric, then cooked with a paste of lemongrass, ginger, red
chillies and Zanzibar Curry blend, with coconut milk and saffron water, garnished
with parsley or coriander.
1 heaped tsp turmeric
500g white fish fillets (Cod, Rockling, Flake), cut into large chunks
2 tbsp roughly chopped lemongrass (white part only)
2 tbsp ginger, roughly chopped
chopped red chillies, optional
1-2 tbsp Spice Fusion Zanzibar Curry blend
1 tbsp coconut oil
½ tsp saffron, optional
270g can Ayam brand coconut milk
½ cup water
salt & black pepper to taste
Coriander leaves to garnish
Sprinkle turmeric over the fish and set aside.
Make a paste of lemongrass, ginger, chillies (if using) and Zanzibar Curry in a mortar
and pestle or food processor.
Heat the oil in a wok or heavy-based saucepan; add the spice paste and fry for 2 minutes, stirring often.
Add coconut milk, water and saffron, if using. Simmer for 10-15 minutes.
Add fish and cook for another 5-7 minutes until fish is cooked and the sauce has thickened.
Garnish with coriander or parsley.
