Serves 4-6
I love a simple curry, and this certainly fits the bill. The fish is added right near the end and stays super moist.
Ingredients
- 1 tablespoon oil
- 1 small onion, diced
- 1 clove garlic, crushed
- 1 tablespoon flour
- 2 tablespoons curry powder
- 14 ounce can coconut milk
- ½ cup milk
- 1 tablespoon Sriracha
- 1 pound snapper...grouper...basically any white fish - sliced in bite size pieces
- 1/3 - ½ large red pepper, diced small
- Chopped green onions & cilantro for garnish
Directions
- Cook onion and garlic in oil until softened - but not too soft
- Add flour and curry powder to onion mixture
- Stir well for a minute, add coconut milk and reg milk to your preferred thickness
- Stir in Sriracha - let thicken and come to a simmer
- Add snapper (or whatever you're using) and simmer until fish is cooked – about 10 minutes
- While it finishes, cook red pepper in a little olive oil until slightly blackened and softened
- Serve on rice and garnish with green onion, cilantro and some of the red pepper