Fish Curry

Ingredients

• Spice Paste

  • 2 tsp Gregg's Ground Cumin
  • 1 tsp Gregg's Ground Coriander
  • 1 tsp Gregg's Crushed Garlic
  • 1 tsp Gregg's Crushed Ginger
  • 1/4 tsp Gregg's Crushed Chilli
  • 1/2 tsp Cerebos Salt
• 2 tsp oil
• 1 onion, finely chopped
• 1 Gregg's Cinnamon Quill, broken in two
• 1 Gregg's Whole Bay Leaf
• 4 medium tomatoes, skinned & coarsely chopped
• 1/2 cup coconut cream
• 500g firm white fish fillets, cut into 3cm chunks
• 1/4 tsp Gregg's Ground Garam Masala
• chopped fresh coriander or parsley

Method

Combine the spice paste ingredients, mix well and set aside.

Heat the oil in a frying pan over medium heat. Add the onion and cook for 2 - 3 minutes. Add the Gregg's Cinnamon Quill and the spice paste. Cook stirring, for 30 seconds.

Add the Gregg's Bay Leaf and tomatoes to the pan, and cook for 1 - 2 minutes. Stir in the coconut cream. Bring to the boil, then simmer for 3 minutes or until the sauce thickens slightly. Stir occasionally.

Add the fish. Cook over a low heat for 2 - 3 minutes or until the fish is just cooked; it will become opaque. Stir occasionally, being careful not to break up the fish. Stir in the Gregg's Garam Masala and coriander or parsley.