Malaysian Fish Curry

Ingredients :

• 4 x 150 gm salmon fillets

• 1 tbsp oil

• 2 garlic cloves, peeled and crushed

• 1 inch ginger, peeled and grated

• 1 tsp turmeric

• 1 tsp ground coriander

• 2 tbsp Madras curry paste

• 300 ml coconut milk

• 2 tbsp chopped coriander

• lime wedges to garnish

Preparation : 

• Preheat the oven to 180 C. Lightly rinse the fillets, and pat dry with a paper towel.

• Lightly oil an ovenproof dish and place the fillets in the dish

• Heat oil in a sauce pan, add garlic and ginger and sauté for a few minutes. Add coriander, turmeric and curry paste and cook for further 3 – 4 minutes. Stir frequently.

• Take off the heat and add the coconut milk, stirring constantly. Cool slightly.

• Pour the sauce over the fish.

• Cover the baking dish with a buttered foil and cook in preheated oven for about 20 minutes. Sprinkle with chopped coriander and garnish with lime wedges, before serving.

Serves 4