RECIPES Fennel Fish Curry
Fennel Fish Curry
Aromatic fish curry flavoured with Lioncroft Fennel Seeds. Light, fragrant and perfect with rice.
Ingredients
- 500g fish fillets, cut into pieces
- 2 tbsp Lioncroft Sunflower Oil
- 1 tsp Lioncroft Fennel Seeds
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 tsp Lioncroft Ginger Powder
- 1 tsp Lioncroft Turmeric Powder
- 1 tsp Lioncroft Ground Coriander
- ½ tsp red chilli powder
- 1 cup coconut milk
- Salt to taste
- Fresh coriander, chopped
| 1. Heat oil in a pan and add fennel seeds, letting them sizzle for 30 seconds. |
| 2. Add onion and sauté until soft. |
| 3. Add tomatoes, ginger powder, turmeric, coriander and chilli powder. |
| 4. Cook until tomatoes are soft. |
| 5. Pour in coconut milk and bring to a gentle simmer. |
| 6. Season with salt. |
| 7. Gently add fish pieces and cook for 10-12 minutes until fish is cooked through. |
| 8. Garnish with fresh coriander. |
🍽️ Serving Suggestion
Serve hot with steamed rice.
⏰ Cooking Time
35 minutes
🍽 No of Servings
4 people
