
Fish Curry Recipe For Bacterial Vaginosis
Ingredients
- 2 tbsp coconut oil
 - 1 onion finely chopped
 - 3 garlic cloves thinly sliced
 - 2 tbsp ginger grated, about 5cm piece
 - 2 tsp medium curry powder
 - 1 tsp turmeric ground
 - 10-15 fresh curry leaves
 - 400ml (13 oz) coconut milk
 - 2 medium tomatoes roughly chopped
 - 1 tsp salt
 - 600g (21 oz) firm white fish cut into 3cm chunks
 - 20g (1 cup) coriander chopped
 - 1/2 lime juiced
 
Instructions
- Melt the coconut oil in a medium saucepan.
 - Saute the onion for about 5 minutes over medium heat until translucent and just starting to brown.
 - Add the garlic and ginger, and cook, stirring gently for 1 minute.
 - Add the curry powder, turmeric, and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
 - Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
 - Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
 - Add the fish and the salt to the sauce, and gently poach for about 6 – 8 minutes, or until the fish is cooked.
 - Gently stir in the coriander and lime juice.
 - Serve.
 
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