Coconut & Chermoula Fish Curry
Servings: 4
This quick, easy and above all delicious meal was created for Pesto Princess by the lovely Michelle Parkin.
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To serve
- fresh parsley and coriander finely chopped
- rice or rotis (or both!)
Fry the onion in a little oil until soft.
Add the Chermoula Paste, stirring so that it does not burn.
Add the tin of coconut milk and mix well.
Add the fish and simmer with the lid on for 10 minutes, until the fish is cooked.
Season with salt and pepper. Add the baby spinach, if using, and fresh herbs and then serve with rice or rotis.