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Easy Fish Curry


1 onion, sliced
1 T oil
1 T red curry paste
1 red chilli, deseeded and sliced
2 T fish sauce
1 T brown sugar
2 T lime juice & rind of 1 lime
2 t grated fresh ginger
1 can coconut milk
1 can tomatoes (diced or whole; if whole, swirl a knife around in there a few times to chop them up a little before adding)
600g white fish, in large chunks

1. Heat oil over medium heat in a large saucepan

2. Fry onion until soft and clear

3. Add curry paste and chili and stir-fry until fragrant, 2 or 3 minutes

4. Add fish sauce, brown sugar, lime juice and rind and ginger, and stir quickly until bubbling and boiling

5. Add coconut milk and tomatoes and bring to a boil

6. Add fish and simmer gently until fish flakes readily, about 5 minutes

7. Serve in bowls with rice on the side (plus a salad)



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