Creamy fish curry

Name: creamy fish curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 2 Red onions; 2 cloves garlic minced meat; Red pepper finely chopped; 2 tl fresh ginger root grated; 2 tl mild Indian curry paste pot a 283 g; 2 tl ground coriander (ketoembar); 200 ml coconut milk; 600 g seawolf fillet in coarse pieces; 1 lemon pressed; 3 el oil; bag fresh coriander a 15 g

A nice Indian recipe. The main course contains the following ingredients: fish, red onions, garlic (chopped), red pepper (finely chopped), fresh ginger root (grated), mild Indian curry paste (pot a 283 g), ground coriander (ketoembar), coconut milk, seaweed fillet (in coarse pieces), lemon (pressed), oil and fresh coriander (a 15 g).

Ingredients

Directions

Peel onions and cut 1 in thin rings and finely chop.
Stir in garlic, red pepper, ginger, curry paste and ground coriander through coconut milk.
Rub the fish with lemon juice and salt.
Fry in 2 tbsp oil in large pan shreds.
Spread coconut mixture with 4 tbsp hot water and pour into pan.
Place the fish on top and simmer for 10 to 15 minutes until fish is done and moisture is thickened.
In the meantime, fry 5 minutes in frying oil in frying pan.
Season the fish curry with salt and garnish with onion rings and fresh coriander..