EAST AFRICAN FISH CURRY
Recipe Jules Mercer
3T vegetable oil 1 onion, finely chopped 2 garlic cloves, crushed a 5cm piece of fresh ginger,
peeled and grated 2T medium curry powder 2T tomato paste 1 or 2 fresh chillies, finely
chopped (as desired) juice of 2 limes 400ml coconut milk 1kg whole, firm, salt-water
fish (such as yellowtail) olive oil salt and milled black pepper fresh coriander leaves,
Preheat the oven to 220°C. Heat the oil in a saucepan and cook the onion until it is translucent. Add the garlic, ginger, curry powder, tomato paste and chillies, and cook for a few minutes further, then add the lime juice and the coconut milk. Simmer the mixture for 15 to 20 minutes until reduced and thickened.
While the sauce is cooking, place the whole fish on a baking tray. Drizzle olive oil on top, and season with salt and pepper. Bake the fish for 10 minutes, then remove and pour the hot sauce over it. Return the fish to the oven and bake for a further 10 to 15 minutes (depending on its size). Sprinkle fresh coriander on top and serve with fragrant rice.