CUR­RIED FISH BAKE

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SERVES 4 Prepa­ra­tion: 5 min Cook­ing: 25 min

2 large onions, cut into chunks 4 gar­lic cloves, chopped 15 ml ( 1 T) oil 15 ml ( 1 T) Thai red curry paste 100 g cherry toma­toes, halved 1 can ( 400 ml) co­conut milk 400 g fish fil­lets Pre­heat the oven to 230 ° C. 1 Spread the onions and gar­lic in a roast­ing pan. Driz­zle with the oil and roast for 10 min­utes. 2 Add the curry paste to the roasted onions and mix. Add the toma­toes and pour the co­conut milk over. Mix well. 3 Ar­range the fish fil­lets in the roast­ing pan and bake for an­other 15 min­utes or un­til done. 4 Serve with bas­mati rice and chopped fresh co­rian­der, if pre­ferred.

Use light co­conut milk in­stead of nor­mal co­conut milk and a can of chopped toma­toes in­stead of fresh cherry toma­toes.

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