Frank's Recipes! Caribbean Fish Curry

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Caribbean Fish Curry

2 tablespoons oil
1 teaspoon root ginger; finely chopped
1 green chilli; seeded, finely chopped
1 onion; chopped
1 clove garlic; crushed
1 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon lime zest; grated
2 tablespoons lime juice
750 g cod fillet; skinned bite sized pieces
150 ml coconut milk
salt and pepper

Yield: 4 servings

Heat the oil in a large frying pan over a moderate heat. Add the ginger and chilli and cook for 10 seconds. Add the onion and garlic and cook for 3 minutes until the onion is softened but not browned. Stir in the turmeric and coriander and cook for 1 minute. Add the lime zest and juice, the fish pieces and the milk. Season to taste. Cook gently for 10 minutes, stirring occasionally, being careful not to break up the fish. When the fish is cooked, lift out on to a warm serving plate. Let the sauce simmer for 1 minute. Pour it over the fish and serve immediately.