Fish Curry
1 x tbsp Butter2 x Onions, finely sliced
1/2 to 3/4 tsp Curry Powder
Salt and Pepper
500g x firm-fleshed White Fish (Ling is suitable)
1 cup x Coconut Milk
The juice and flesh of a large Orange
In a frypan, gently saute the onions in butter, until soft and translucent but not brown. Sprinkle with salt, pepper and the curry powder. Add the white fish cut into bite-size pieces, and when it begins to whiten, add the coconut milk and the juice and flesh of an orange. Simmer for a very few minutes, just until the fish is cooked through.
This light fish meal, combining several flavours, can be prepared in less than half an hour.
Updated Jan 2010