Mozambican fishcakes with coconut curry sauce
MAKES 500 ML Preparation 10 min Cooking 3-5 min
1 onion, chopped
2 garlic cloves, crushed
50 g fresh ginger, grated oil for frying
25 ml (5 t) green curry paste
1 can (400 g) coconut milk
15-30 ml (1-2 T) brown sugar
30 ml (2 T) soy sauce
5 ml (1 t) fish sauce large handful of chopped fresh coriander GARNISH
½ pineapple, diced
8-10 piquanté peppers, chopped
1 Stir-fry the onion, garlic and ginger in a little oil until soft. Add the curry paste and coconut milk. Season with the sugar, soy sauce and fish sauce.
2 Simmer until fragrant and slightly thickened. Stir in the fresh coriander.
3 Garnish Mix the pineapple and peppers and spoon over the fishcakes with the coconut curry sauce.